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Top 10 Low and Slow on the Egg

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EAT
EAT Posts: 39
in EggHead Forum

Hi, I would like to put together a list of the top ten best different things that we all like to smoke Low and Slow on the Egg.

From the 4 to 6 hrs ribs to the 8 to 15hrs butts.  How many many different things are out there cooking this way ? !!!

I'll start the list with some of the already tops, so please add your suggestions and or back up some in the list !!

You can list your top 3 personal favorites! let see what we are missing!

Thanks !!!

Top 10 L&S on the BGE (in any order, for now):

1 Pork Butt  (15 hrs)

2 Beef Brisket (8hrs)

3 Baby Back Ribs (6 hrs)

4

5

6

7

8

9

10



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  • SGH
    SGH Posts: 28,791
    edited June 2014
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    Are you asking the top 3 for strictly being cooked on the egg or top 3 favorites across the board?

    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. 

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  • EAT
    EAT Posts: 39
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    across the board !

    Thanks !!

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  • cazzy
    cazzy Posts: 9,136
    edited June 2014
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    15 hours for a butt and 8 hours for a brisket? That's kinda backwards.

    Umm...how bout beef ribs (plate or chuck) 6-8 hours.
    Just a hack that makes some $hitty BBQ....
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  • SGH
    SGH Posts: 28,791
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    I can't click on your numbers on the scale . How do I reply?

    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. 

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  • EAT
    EAT Posts: 39
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    Thanks Cazzy, I´ll add Beef Ribs 6-8hrs, 

    On the Butt and Brisket I have done them the other way around also as you said !

    How much time you do for Brisket regularly?

    Thanks

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  • EAT
    EAT Posts: 39
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    SGH,  just type you suggestions on your post and I will re do list after some posts!!

    Thanks!!

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  • Tjcoley
    Tjcoley Posts: 3,551
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    My lowest and slowest was 29 hours for 30 pounds of Butt at 225 dome. I usually take much longer than 8 hours for a brisket. I now turbo the Butt, but still do low and slow for brisket. Ribs take 5 hours. Only other thing I do low temp is smoking Kielbasa.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • SGH
    SGH Posts: 28,791
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    1. 7 Bone in standing beef rib roast.
    2. Pork shoulder.
    3. Beef clod.
    Was not sure if you wanted me to put times or not 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. 

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  • EAT
    EAT Posts: 39
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    Thanks all, Here is the updated list, keep sending your favorites !!!

    Top 10 L&S on the BGE (in any order, for now):

    1 Pork Shoulder Butt 

    2 Beef Brisket

    3 Baby Back Ribs

    4 Beef Ribs

    5 Bone in Beef Rib Roast

    6 Beef Clod

    7 Kielbasa

    8

    9

    10

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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    I like L&S on Fresh Brats, Wings, Pork Picnic, Pork Spare Ribs, ABTs many more
    Longest pork was a 8.5# bone in butt for 17.5-18 hrs @ 235℉ (could've easily went longer but, I had to bump up temp to finish on time).
    Longest brisky was around 26 hrs on a 18# packer at a similar pit temp.
    Hmmm.. @nolaegghead‌ Raccoon L&S with Mickey's? ;-)
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Canugghead
    Canugghead Posts: 11,515
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    L&S smoked salmon for at least 6 hours.
    canuckland
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Without reading any of the prior posts, turkey, chicken, lamb leg, picnic, clod, chuck roast, duck, nutria and squirrel.
    ______________________________________________
    I love lamp..
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  • Griffin
    Griffin Posts: 8,200
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    I'd move brisket up to the Number 1 spot.. Then ribs and then butts. For number 4, my home made venison jalapeno cheese sausage sub 170F (or any home made sausage). Then probably pulled beef (chuck roast). And don't forget cheese and bacon.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • CarolinaCrazy
    CarolinaCrazy Posts: 585
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    Pork Butt - Eastern NC style is my #1

    Cold smoked salmon - I do a alder smoked pacific northwest salmon over 8-10 hours at 120-140˚ (in a smoker box)

    1 LBGE in Chapel Hill, NC
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  • LincolnPark_Egghead
    LincolnPark_Egghead Posts: 29
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    10. Bolonga
    Large BGE, Chicago, IL
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  • lousubcap
    lousubcap Posts: 32,337
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    Brisket, beef ribs and chuck roast for pulled beef.
    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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  • gdenby
    gdenby Posts: 6,239
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    So I don't have to run for cover, my brisket so far has been mediocre, and have to put it farther down the list than most would. 1 Pork Spares 2 Pork butt &/or picnic 3 Beef plate short ribs 4 pastramied corned beef 5 beef brisket 6 pork BBs 7 beef back ribs 8 beef tongue 9 beef chuck 10 turkey thighs
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  • Richard Fl
    Richard Fl Posts: 8,297
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    I like to do chili and also beef stew in DO for 4+ hours around 250ish.
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  • EAT
    EAT Posts: 39
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    Thank you all for your additions !!!, here is the list updated:

    Let see what's missing !   What do you think of the order?

    Top 10 L&S on the BGE:

    1 Beef Brisket

    2 Pork Shoulder Butt 

    3 Baby Back Ribs

    4 Beef Ribs

    5 Bone in Beef Rib Roast

    6 Beef Clod

    7 Kielbasa/Sausages

    8 Pork Picnic

    9 Corned beef

    10 Cheese & Bacon

    11 Turkey

    12 Salmon

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  • SGH
    SGH Posts: 28,791
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    My beef clod probably would not make the list. Most younger folks don't eat it. Just us old guys!

    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. 

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  • Tjcoley
    Tjcoley Posts: 3,551
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    +1 on Beef Stew/Boeuf Bourguignon in a CI Dutch Oven moving up the list.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • thailandjohn
    thailandjohn Posts: 952
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    Thank you all for your additions !!!, here is the list updated: Let see what's missing ! What do you think of the order? Top 10 L&S on the BGE: 1 Beef Brisket 2 Pork Shoulder Butt 3 Baby Back Ribs 4 Beef Ribs 5 Bone in Beef Rib Roast 6 Beef Clod 7 Kielbasa/Sausages 8 Pork Picnic 9 Corned beef 10 Cheese & Bacon 11 Turkey 12 Salmon 13 Pork Neck 14 Ham Hocks


    http://jvp.smugmug.com/Barbeque




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  • makis
    makis Posts: 81
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    A whole front leg do pork....23 hours in my XL
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  • Egghead_Daron
    Egghead_Daron Posts: 862
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    @nolaegghead - I guess I need to try squirrel yet.

    I will say that I was really surprised how good a smoked pig's head was. 
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • HogHeaven
    HogHeaven Posts: 326
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    I'm surprised the chicken thighs weren't on the list.... http://amazingribs.com/recipes/beef/texas_brisket.html
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  • jllbms
    jllbms Posts: 381
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    I'm in for chuck roast = pulled beef.
    Kemah, TX
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  • henapple
    henapple Posts: 16,025
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    Whole hog head. ...
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple
    henapple Posts: 16,025
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    I'm sure the western folks will pick brisket and the correct guys will pick pulled pork however, across the board...from the Carolina's to St Louis to Memphis to Texas wouldn't ribs be the most served cut?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • xiphoid007
    xiphoid007 Posts: 536
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    I would have to say L&S St Louis style ribs. I far prefer those to BB. Also, I've tried turbo, foiling, etc and the best by far is a 6hr L&S smoke. I turbo butt now, and prefer that for a combo of taste and ease. I still suck at brisket so I can't officially put it on my list.
    Pittsburgh, PA - 1 LBGE
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