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First time and hello.
Comments
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Welcome!What was wrong with the brisket? We'll have you cooking another by this weekend.
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Welcome aboard!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
thank you!
It passed the pull test but the product turned out dry and hard. It wasn't inedible just not enjoyable.
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Welcome ... and pratice makes perfect.Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Welcome. ..it'll all come togetherGreen egg, dead animal and alcohol. The "Boro".. TN
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My first brisket sucked. My second was a crowd pleaser, but I still have a long way to go. These guys/gals will show you the ropes.
Ball Ground, GA
ATL Sports Homer
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Noooooo not the Travis "how I do it thread please"Eggcelsior said:Welcome!What was wrong with the brisket? We'll have you cooknig another by this weekend.
Steve
Caledon, ON
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Going with brisket for your first cook on the egg? I like your style!
Living Large and XL
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Welcome!That brisket can be made into chili or spaghetti sauce. Dust yourself off and get back in the game!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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If you have very deep pockets and want to hit one out of the park, start with the brisket from here-
http://www.snakeriverfarms.com/competitive-bbq-collection/ and read this post-
Snake River Farms Wagyu Brisket........and other stuff that I made up all my myself Then when you abandon that plan just ask away and you will get plenty of opinions (and we all know about those:)) and help here.Welcome aboard and enjoy the journey.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
My first two were undercooked ! I will be working on my 3rd ( a full packer) this coming weekend.
As you said, mine were edible, and ended up very good....after hitting the kitchen oven for an hour or so to get through the stall period. But...I haven't got the satisfaction of finishing one on the BGE !
I found out that I had not been putting enough lump in the egg !!!
I too watched all the videos and lurked around in here for a week or so before I got my BGE. I thought I had it all figured out !!!
It is a humbling experience !
Enjoy your next brisket,
Donnie
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !! -
Over 7 years and have not cooked a brisket yet. You tried the (IMO) hardest cook out there. Hell I am in the middle of Texas and like pulled pork better. Welcome to our world. Where are you?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
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Welcome aboard!
Ballsy cook for the maiden voyage, I like that train of thought though. So it was a little dry, chew harder... I bet it was tasty pretty amazing though
Make sure and take & share some pics as well...
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
All kidding aside-here are some worthwhile links to look over-and most on here run around 260-290*F on the calibrated dome and that will give you aground 1-1 1/4 hrs/# but plan to finish early as brisket is a temperamental hunk of beef:
http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
lousubcap said:
those look amazing!If you have very deep pockets and want to hit one out of the park, start with the brisket from here-
http://www.snakeriverfarms.com/competitive-bbq-collection/ and read this post-
Snake River Farms Wagyu Brisket........and other stuff that I made up all my myself Then when you abandon that plan just ask away and you will get plenty of opinions (and we all know about those:)) and help here.Welcome aboard and enjoy the journey.
I like pulled pork too. think I may try that soon hopefully with better results than the beef. I'm in South Carolin. thanks every body cant wait to fire the grill up again!Mickey said:Over 7 years and have not cooked a brisket yet. You tried the (IMO) hardest cook out there. Hell I am in the middle of Texas and like pulled pork better. Welcome to our world. Where are you?
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