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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Humble Pie

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Comments

  • I find it amazing how a small change in a cooking technique can have such a big impact.  I know this cause I'm still trying to find my balance when it comes to cooking and so my fail rate started high but is trending down.  CT, If I had your fail rate, I would be proud.  Now , just a reminder, "If it aint broke, Don't fix it!" 
    Simi Valley, California
  • I find it amazing how a small change in a cooking technique can have such a big impact.  I know this cause I'm still trying to find my balance when it comes to cooking and so my fail rate started high but is trending down.  CT, If I had your fail rate, I would be proud.  Now , just a reminder, "If it aint broke, Don't fix it!" 

    I hear you but it still sucks to lay an egg with 20 people lined up to eat and expecting the good stuff.

  • nolaeggheadnolaegghead Posts: 11,214
    My brisky is done.  FTC until this evening.  My DigiQ power supply died.  Found a replacement in a box of wall-worts, but then one of the probes was reading haywire, so I just did it manually.  230 when I went to bed, 290 when I checked it in the morning.  Brisket was 180.  Seemed buttery tender at 196, so I pulled.  FTC in pre-warmed Pelican cooler.   I'll report later when I break it out.

    Salt and pepper only and three large chunks of oak. Minimal fat trimming - just removed the large hard fat.  
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • boatbumboatbum Posts: 1,261
    Try some mustard on it next time --- hahahahahahah -- could not resist...
    Cookin in Texas
  • boatbum said:
    Try some mustard on it next time --- hahahahahahah -- could not resist...

    That had to be it. :))

  • QDudeQDude Posts: 519
    I had the same thing happen to me last week.  My brisket came out so dry that it was like eating leather.  I think the brisket itself was partly to blame - no marbling thruout like the last couple did.  Just have to try again!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

  • BustersdadBustersdad Posts: 178
    My brisket just came off...put on at 10:30 last nite, pulled at 3:15 this afternoon. Wrapped in foil and put in cooler til dinner. Fingers crossed.
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