Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

first packer.... good night buddy

SkinnyVSkinnyV Posts: 2,742
See you tmw, hope it ends well. BTW I have no idea how all this will get eaten but I wanted some fun, figure that out later.
Seattle, WA


  • hapsterhapster Posts: 7,209
    And by the looks of it; some fun will be had.

    Cook the brisket and they will come...

    You have neighbors and friends don't you?
  • SkinnyVSkinnyV Posts: 2,742
    That's the plan, neighbors family of 6 leaving, love feeding them. Told wife if its looking good APB on a BBQ tmw. 80+ degrees here in Seattle after a crappy week of on and off rain.
    Seattle, WA
  • MaskedMarvelMaskedMarvel Posts: 1,359
    Legs down PS?
    Large BGE -- Greensboro!

  • ChubbsChubbs Posts: 5,586
    Did you rub it? I cover mine completely.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Retired RailRoaderRetired RailRoader Posts: 848
    edited June 2013
    It's 10 hours later, how's the cook going and what is your dome temp?
    Everyday is Saturday and tomorrow is always Sunday.
  • SkinnyVSkinnyV Posts: 2,742
    edited June 2013
    Good morning sunshine, first open of the dome 10.5 hrs later. Dome temp 230-250 range, caught it in the first hr trying to run to 300 but caught it and brought it back down.
    Rubbed it ( badd byrons, mustard, garlic powder, brown sugar), PS is legs up not sure legs down in woo is possible.
    Still some time to go and I will attempt burnt ends for the first time.
    Seattle, WA
  • Dyal_SCDyal_SC Posts: 2,718
    What a beauty!  =D>
  • mb99zzmb99zz Posts: 182
    Oh man, that looks awesome!  I am dying to try one of those soon.  I need to raid the pantry after looking at this post.....
  • aemaem Posts: 115
    I'm in a similar state.  Doing my second brisket on the egg.  This time I found a choice packer a little over 11 pounds (that was the smallest Choice HEB had).  Put it on last night at 10:30PM.  It is 11AM now.  Egg has been cruising between 225 and 250 since then (my DigiQ helps) and internal temp has been stalled at 160-165 at least since 4AM.  Dinner for 4 is at 6PM.  Should work out just about perfect.  Will be having left-overs for a few days
  • SkinnyVSkinnyV Posts: 2,742
    Ahead of schedule pulled it @ 195 FTC the flat. Once I pulled the point the flat didn't look too thick.... Worried about dryness but we will see.
    Burnt ends, rubbed and sauced lightly. Threw some drippings over the top and back on. Drip pan is a must for this cook. I have the CGS 13.5

    Seattle, WA
  • SkinnyVSkinnyV Posts: 2,742
    edited June 2013
    Flat as I suspected some what of a fail. It is thin and I think it over cooked since its pulling rather than slice.
    Burnt ends home run.... Really shine and worth the cook

    Sandwich A+ ( flat and some burnt end slices to top it off)

    Win some you lose some.
    Packer must Have to be big to get a thick flat.

    Seattle, WA
  • hapsterhapster Posts: 7,209
    Overall not a bad finish in my book! Enjoy
Sign In or Register to comment.