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brisket is on

Ok well giving it another try, 16 lbs, using just butt rub, nothing else,  @cen-tex suggested.  Keep you posted. image
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Comments

  • sumoconnellsumoconnell Posts: 930
    Have a good night Chris! It's a noble thing you are doing :)
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • I'm right there with you. 12.5 lb, Butt Rub and Oak.

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  • cazzycazzy Posts: 6,908
    Did you use mustard as a binder?
    Just a hack that makes some **** BBQ...
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  • cazzy said:
    Did you use mustard as a binder?

    I know you aren't talking to me.....

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  • chris123stockchris123stock Posts: 664
    cazzy said:
    Did you use mustard as a binder?
    No just butt rub, nothing else.
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  • chris123stockchris123stock Posts: 664
    I'm right there with you. 12.5 lb, Butt Rub and Oak.
    I would say good luck but...... you're the man :D
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  • I'm right there with you. 12.5 lb, Butt Rub and Oak.
    I would say good luck but...... you're the man :D

    Just a blind squirrel lookin' for a nut like everyone else. Get lucky every once in a while

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  • cazzycazzy Posts: 6,908


    cazzy said:

    Did you use mustard as a binder?

    No just butt rub, nothing else.

    I just saw a few yellow spots so I was curious. Lol

    Good!!!!

    Just a hack that makes some **** BBQ...
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  • cazzycazzy Posts: 6,908


    cazzy said:

    Did you use mustard as a binder?




    I know you aren't talking to me.....

    Of course I'm not lol. I will never understand the mustard thing...
    Just a hack that makes some **** BBQ...
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  • chris123stockchris123stock Posts: 664
    Gonna be a long night
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  • cazzycazzy Posts: 6,908

    Gonna be a long night

    Why? Are you planning in staying up with it?

    One thing I will mention Chris? I always find the hottest part on my egg is the back where the hinge is. I usually try to put my point at that end.

    I noticed you have yours running sideways. Don't know how much a different it will or won't make, just throwing out more info to confuse you a lil bit. Lmfao
    Just a hack that makes some **** BBQ...
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  • chris123stockchris123stock Posts: 664

    cazzy said:
    Gonna be a long night
    Why? Are you planning in staying up with it? One thing I will mention Chris? I always find the hottest part on my egg is the back where the hinge is. I usually try to put my point at that end. I noticed you have yours running sideways. Don't know how much a different it will or won't make, just throwing out more info to confuse you a lil bit. Lmfao
    No I won't stay up but I do wake up to check temps. Next time I will put the point to rear, not sure if that will do anything, right now its over the opening of the platesetter anyway? May be the same. Well temp is staying at 239. And meat is 138, so figure it will stall any way so check at 6.  I would give ya a pic. But I can control my opening of the lid. Lol.
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  • chris123stockchris123stock Posts: 664
    6am well lost my temp, dome was down to 190, meat at 154. Still looking good. Got it back to 225 dome. Gonna let it ride to 190-200. image
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  • hapsterhapster Posts: 6,199
    Looking forward to the results. Enjoy!
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  • yellowdogbbqyellowdogbbq Posts: 313
    Looks great so far!
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  • looks good.

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  • AltonAlton Posts: 431
    Looks good so far.... Keep us posted
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • chris123stockchris123stock Posts: 664
    After 18 hrs. Its done, now for burnt ends. Well try anyway. image
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  • sumoconnellsumoconnell Posts: 930
    Well done sir.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • milesbrown4milesbrown4 Posts: 314
    Now this post is pic-heavy!  Well done sir!  Brisket is the best thing off the BGE.  
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  • AltonAlton Posts: 431
    Nice!, =D>
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • MrCookingNurseMrCookingNurse Posts: 3,880
    Nice looking brisket Chris.

    Can you tell me more about your bean urn??


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • chris123stockchris123stock Posts: 664
    Nice looking brisket Chris. Can you tell me more about your bean urn??
    The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 
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  • U_tardedU_tarded Posts: 1,242



    Nice looking brisket Chris.

    Can you tell me more about your bean urn??

    The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

    Does it have a lid? And do you have to get permission to use it?
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  • Egghead_DaronEgghead_Daron Posts: 731
    Very nice looking brisket. Nice work!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • 4Runner4Runner Posts: 1,429
    Nice looking. If I didn't almost eat my weight in brisket last night I would be drooling. Thanks for sharing.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • chris123stockchris123stock Posts: 664
    U_tarded said:
    Nice looking brisket Chris. Can you tell me more about your bean urn??
    The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 
    Does it have a lid? And do you have to get permission to use it?
    Well the lid...... yes I broke it. So no lid, but it get the smoke without it, also its better to beg for forgiveness then ask for permission :))
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  • MrCookingNurseMrCookingNurse Posts: 3,880



    Nice looking brisket Chris.

    Can you tell me more about your bean urn??

    The bean urn was my wifes mothers, I want to think its overv50 yrs old, nice fired clay. Works like a charm, and egg safe. 

    Your mom in law.... It's really just a pot, not an urn right?? :(


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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