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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket Saved By SWMBO

It was a wild ride, but the payoff was delicious.

Wednesday:

1900: Cleaned and vacuumed out egg
1930: Placed my RO lump into the firebox the exact way EW suggests on the naked whiz site. I have a medium egg, so filling the firebox up by hand is not a difficult task. While building the lump biggest chucks on the bottom to smaller chips on top, I also mixed in 4 oak chunks at N/S/E/W and a handful of Jack Daniels chips on top of the finished pile of lump.

1815: Bath and Bedtime for our 2yr old twins.

1930: Netflix with SWMBO (Our ritual right now is an episode of 24 followed by an episode of Arrested Development).

2345: SWMBO falls asleep and I go back out to the egg and light her up. Once the starter cube has burned out and I had a little glowing patch of burning coal in the front center of the pile, I put the platesetter in and got the egg steady around 230° dome temp.

Thursday

0100: Put on my 12# packer that had been hard-fat trimmed and rubbed (S&P and BB) the night before and had been sitting in the fridge. (I also have to trim the brisket down to 15" so it will fit in my medium. For this brisket, I trimmed off about 1.5" from the point and about 1" from the flat.)

0145: Brisket was stable. BGE wireless therm said BBQ temp was 217, and dome temp said 240ish. I was please so I sat down on my patio and played a couple games of risk (Lux) on my phone just to make sure temp was locked in.

0300: Went to bed since everything seemed fine.

0640: Alarm goes off for work, check wireless therm... Brisket was at 140 and egg temp was 180! Uh oh.

0715: Got the egg back up to 240 and told Meredith her mission for the day.

0750: Left for work, leaving the temp control in the hands of SWMBO.

She texted me throughout the day, and had to adjust the temp twice. Once around 0915 because the wireless thermometer was reading 245, and once around noon when it was reading 210.

1645: Brisket had reached IT of 203° and she pulled it, wrapped in foil and towel, and placed it in our cooler.

1810: I get home from work to meet her and the kids, my dad/mom, and my brother/SIL who are in town from New Orleans.

1845: Slice the brisket and we all feast. SWMBO also made baked beans and potato salad.

She did awesome keeping the long cook alive and the result was great! Everyone loved it.

I don't really know why the temp crashed. It wasn't falling when I went to bed. As for it rising and falling during the day, I don't know how much she was opening and closing the vent so it's hard to know about that.

Either way, here's the sliced meat...

image

Ball Ground, GA

ATL Sports Homer

 

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