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

24+ hours

Started cooking Friday evening putting a brisket on.  

Cleaned out Egg, reloaded to the top of the fire ring with charcoal and hickory chunks.

Lit the Egg at 8:05 PM Friday.   Stabilized it, put meat on, watched it for an hour or so.

Temp never went above 320 during startup, got it set on 230 stable when I went to bed.

Opened it the next morning, took the Brisket out, put a Pork butt in.

took it up from 220-230 mid afternoon Saturday to 325 to finish Butt off, then put sausage on.

Pulled the last meet around 6:30 on Saturday evening, Was curious, left the Egg burning on the same settings with the lid closed.

Looked at it around 9 pm, still sitting at the same temp, went ahead and shut it down.

25 Hours on original charcoal load.  Nothing added during the process.   Not sure how much longer it would have gone, will take the grill and plate setter out later today and get a photo of remaining charcoal.

Charcoal was Rockwood.
Cookin in Texas

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