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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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Meat Candy

So I did my first brisket this weekend and really screwed up.  I bought a Snake River Farm American Wagyu beef brisket from my local butcher shop and it was the best I've ever had!!!!!!  No where to go from here but down I'm afraid. 

16 lbs., rubbed with fresh cracked pepper and kosher salt 50/50.  Raised indirect with drip pan of water and a few chunks of hickory @ 250 on DigiQ.  I pulled it when it hit internal temp of 197.  It only took 13 hours so I think my temp was a bit hotter than DigiQ was reading due to probe placement.  Wrapped in foil, towels and placed in cooler for a few hours until wife got back from shopping and party started.  Had planned on doing APL's burnt ends from "Serious BBQ" but decided against it since a high quality cut.  Also made a Texas BBQ sauce for those who wanted but this meat candy didn't need anything.  It'll be a while before I splurge on Wagyu brisket again.  I'm so screwed!!!  

"Let us cross over the river, and rest under the shade of the trees." 
-Thomas "Stonewall" Jackson

Peachtree Corners, GA


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