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

Saturday Brisket

Started the weekend with Lamb Chops... image Did Brisket today. Love me some burnt ends... image image Ribs tomorrow for the game. WHO DAT!
PROUD MEMBER OF THE WHO DAT NATION!
·

Comments

  • Nice .It all looks good.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
    ·
  • FoghornFoghorn Posts: 1,980
    I don't know if your team won today - or if you even have one - but you and whoever you were feeding sure did.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

    ·
  • DfishelDfishel Posts: 104
    Awesome! Nice smoke ring.
    ·
  • Foghorn said:
    I don't know if your team won today - or if you even have one - but you and whoever you were feeding sure did.

    Ha! My team is playing right now against Auburn. Thanks for the kind words.
    PROUD MEMBER OF THE WHO DAT NATION!
    ·
  • Delicious brisket. What was your method for cooking?
    ·
  • Chris_WangChris_Wang Posts: 1,253
    Nice looking brisket!

    Ball Ground, GA

    ATL Sports Homer

     

    ·
  • SmokeyPittSmokeyPitt Posts: 5,370
    The brisket looks amazing...but I want to hear more about thst first pic!  Did u do the sides on the egg?


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • pineypiney Posts: 449
    Que, wonderful looking cooks! I too would like to know your method on brisket. Lamb Chops look great also.
    Lenoir, N.C.
    ·
  • Thanks for the comments everyone. @Smoking Bulldawg & @piney....I have been lucky to find 8-10 lb briskest at my local Costco (prime even) so I can't help you on the big 16 lb packers. I keep it simple and rub with Salt and Pepper and smoke with pecan at 275 until done (195-205). I then separate the flat and Let it rest wrapped in foil. I then take the point and make burnt ends. I put them in a foil pan with some rub and BBQ sauce and smoke for another 30 minutes, tossing half way through.
    PROUD MEMBER OF THE WHO DAT NATION!
    ·
  • The brisket looks amazing...but I want to hear more about thst first pic!  Did u do the sides on the egg?

    Yes, except for the potatoes which I did in the over. Asparagus and mushrooms I did first. Salt, pepper and EVOO. Grilled at 400 direct til done (which isn't long). I then let them rest covered with foil while cooking the chops. Thx!
    PROUD MEMBER OF THE WHO DAT NATION!
    ·
Sign In or Register to comment.