Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

2nd Try at Brisket

Put the brisket, 10.5 pound packer, on at 9:00 pm Saturday evening at 250 for approx 18 hours FTC for 3 hours. This one came out great, tender and moist.

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Comments

  • flemsterflemster Posts: 257
    Blurry picture, but looks like it has nice bark and smoke ring.... Congrats.
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    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • SpaightlabsSpaightlabs Posts: 615
    Looks great - nicely done!
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  • lousubcaplousubcap Posts: 5,672
    Too early in your career for such a home-run!!  Congrats on a great looking cook-enjoy the moment as the cook can be quite fickle.
    Louisville
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  • Looks good. Awsome cook.  =D>
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  • GA_DawgsGA_Dawgs Posts: 273
    Looks like it may make you sick, you should pack it up and send it to me just to make sure :D
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  • MrossMross Posts: 323
    Quit bragging. Looks great!
    Duncan, SC
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  • jccbone62jccbone62 Posts: 194
    Very nice.  I haven't tried one yet but hope it doesn't take too many tries to get one right.  Good work on yours....
    XL owner in Wichita, KS
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  • yeah buddy. That looks awesome



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  • MdavidMdavid Posts: 4
    I have become convinced that most brisket problems involve too much heat/too little time. I use whole packers 10-14 lbs and aim for 24 hours at 220-230. I finish it in the oven double wrapped in aluminum foil. So far I have had no disasters. The oven allows me to get some sleep without having to worry about temp creep!
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  • MdavidMdavid Posts: 4
    And BTW, congrats on your brisket--looks like it came out great!
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  • TexanOfTheNorthTexanOfTheNorth Posts: 2,750
    Looks delicious!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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