Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
#15lb Packer attempt about to go down
Comments
-
As of 6pm I pulled the brisket. It was 206 in the toughest part of the flat. It is FTC'd now and will be until 7pm. In the meantime I will get my smoked sausage and chicken on the egg with the baked mac and cheese. I plan to cut it all together.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
Looks great @michigan _jason. I have a 6.5lb flat that is at 199 and tight. I've always run out of patience and pulled it to FTC. This time I'm going all in and taking it to tender just to see for myself if it really happens. I've done it on packers but have yet to get a flat to come out right. Best of luck with the rest of the cook.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
-
Thanks to those who chimed in! This turned out great. I was able to hold each slice vertically without it falling apart, and I barely had to pull it to make is come apart. Juicy and moist as if it were soaked in sauce. Chicken was nicely smoked and juicy as ever, pulled at 150, sausage was great as well.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
Looks absouletely fantastic!! Great Job!
XL Egg Owner Since Dec 2013 - Louisiana
-
Looks good, nice job!
I have a 12# I'm making this coming Saturday. Hope it turns out as well as yours.
SE PA
XL, Lg, Mini max and OKJ offset -
@michigan_jason it looks great my man! Great to hear from you and glad to know the bubb-a-q rub worked out for you.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
SmokeyPitt said:@michigan_jason it looks great my man! Great to hear from you and glad to know the bubb-a-q rub worked out for you.
Ohh yea, thanks brother! We loved every bit of it! Just used the last on this brisket, and will certainly be getting more.
KCCO
Thank all for the nice remarks
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
Most eggcellent cook. Congrats!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:Most eggcellent cook. Congrats!
Lou, thank you, after all this time, I still remember you telling Cen-Tex that he couldn't hold my hand and I would need to learn on my own. I can say, that I finally got one done thanks to all the advice and a little (a lot of mistakes.) Thanks!
KCCO
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
-
-
The Cen-Tex Smoker said:Nice dude! Home run.
"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."
-
Thanks a bunch, finally had one turn out! Everyone that ate would not stop talking about the tenderness and flavor. I owe it to you!michigan_jason said:The Cen-Tex Smoker said:Nice dude! Home run.
Nope. You owe it to you. I just talk **** on the interweb. You cooked it buddy. Great job. It's always nice when you hit one out of the park. I'm actually still surprised when I do it.Keepin' It Weird in The ATX FBTX -
Good jerb man! Now everyone back on the pile!
______________________________________________I love lamp.. -
I don't separate the point from the flat, i just cut it together, the fat in between is the Holy Grail for me!FelipeMen, easier fed than understood!!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum