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Packer Brisket and two 8.5lb Butts for overnight on Large, abts on small.
JRWhitee
Posts: 5,678
I have a 13.5lb packer brisket and two 8.5lb Boston Butts I am cooking for my Memorial Day party. I started my Large Egg at 8:00pm and plan to add the Brisket around 9:00 or as soon as I get clear smoke. I will add the Butts around 11:00 after the Brisket shrinks a little so they will all fit on the Large. I plan on eating around 3-4 tomorrow or when the meat dictates. I cleaned the egg and filled it with my first bag of Rockwood charcoal and added Cherry and Pecan chunks. I usually use Oak with Brisket but didn't care for oak on the last Butts I made. I trimmed the brisket of hard fat this morning and seasoned with kosher salt and cracked pepper, the Butts with Fat Boys Rub, mustard and then more Rub wrapped all in saran wrap and refrigerated. I will post updates as the cook goes on, I have 2 cases of stella and a large bottle of Kettle One to get me through the night. I also bought 25 jalepenos and will fill with cream cheese and wrap in bacon to cook tomorrow after the meat is done and cook some chicken wings on the small for appetizers. Stay tuned.
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Don't let the truth get in the way of a good story!
Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous VideGreen Man Group
Johns Creek, Georgia
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Looking at this one. Sounds like a nice menu.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I will post pics, thanks._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
That just sounds epic, please post a pic of that, I want to see that. Good luck, does sound like a great meal.Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Brisket has been on for 2 hours, I wasn't sure how they would all fit but they do. Just added the Butts and set the brisket on top on the inverted rib rack. Temperature is holding steady at 250._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
@JRWhitee
Sounds like a feast fit for a king! Good luck my friend.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
After 10 hours EGG is holding steady at 250. Brisket and Butts at 170_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Wow!!! Gorgeous! =P~
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One Butt done, FTC. Brisket real close. Thanks Craig._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Here is the full cook, everything was great. 1 Butt took 11 hours the other 12 and the Brisket 13 hours at 250. Jalepenos were stuffed with cream cheese mixed with 4 Mexican cheese and wrapped with bacon and wings were rubbed with "Fat Mans" Love rub both cooked indirect at 350 for 1 hour. Most was cooked on the Large and did some wings on the Small Egg. First time I used Rockwood and was impressed still had lump after cooking everything, I went with Cherry and Pecan chunks mixed all through the lump. Had about 20 people over including 4 of my daughters friends from USC, more than one person said this was the best BBQ they have ever had, I pointed to the EGGS and said I had lots of help. If you like stuffed Jalepenos the BGE core tool is a must._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
What a cook-congrats on pulling it off and with most eggcellent results!! Enjoy a little down-time and any left-overs you may have.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.
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Thanks Guys, sorry no left overs. ~X(_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks Fantastic!! Strong work!!
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If it tasted as good as it looks, I was in the wrong place this memorial day....
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Wow, what an inspiration! Thanks! ^:)^
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nolaegghead said:If it tasted as good as it looks, I was in the wrong place this memorial day....I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences. You can also find me on Facebook, Instagram, and Twitter. -
Impressive cook, nice pics!Large BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
Thanks everyone, you all are always invited the more the merrier._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Great cook, smile - there will be a game 6.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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=D> NiceLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Skiddymarker said:Great cook, smile - there will be a game 6._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia
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