Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Butts and Brisket
Planning on doing Butts and Brisket at the same time this weekend..........There a several threads on this, could not find a recent one to "Bump" SOOO.
1). LBGE - seem like I can get 2 Butts 1 Brisket?
2). Pork over Beef, Or Beef Over Pork
3). To get in lower in the egg, was going to put a Grate on the Fire Ring with a Pizza Stone to make it In Direct no drip pan--couple of bricks to get a second Grate to put the rest above OR
4) is there enough "Height " to use the plate setter with a drip pan Grate at Gasket Level with Bricks again to put the second grate
Thanks In Advance
>- Comments
-
I would go with brisket over butts-better the beef dripping on pork for me. Given the quantity of meat (weights of the beef and pork would help with guesstimates) I would find a way for a drip pan-lots of renderings that will find their way to the fire otherwise.
Recently I removed the fire ring, balanced two fire bricks around 2" thick on top of the fire box, then put a grate on the bricks. Platesetter on the grate and I had plenty of clearance. Also allowed lump load up into the ring area. May work for you depending on size of target meats.
All above just an opinion and we all know how that works... (Edit: I used the search function here and found several threads. Did not read for content.)
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. -
Thanks @lousubcap I found a few as well could not really tell the size of the eggs and what should go on top........I appreciate the inputlousubcap said:I would go with brisket over butts-better the beef dripping on pork for me. Given the quantity of meat (weights of the beef and pork would help with guesstimates) I would find a way for a drip pan-lots of renderings that will find their way to the fire otherwise.
Recently I removed the fire ring, balanced two fire bricks around 2" thick on top of the fire box, then put a grate on the bricks. Platesetter on the grate and I had plenty of clearance. Also allowed lump load up into the ring area. May work for you depending on size of target meats.
All above just an opinion and we all know how that works... (Edit: I used the search function here and found several threads. Did not read for content.)
Visalia, Ca @lkapigian -
I'm bumping this to ask time wise, ...last Saturday's brisket 12 lb packer 14 hrs average dome about 245..,how long would you allow for 2 butts and a brisket
Visalia, Ca @lkapigian -
I think they will all act individually, independent of one another.
-
theyolksonyou said:I think they will all act individually, independent of one another.
True, just wondering how much leeway I should give myself. Usually I plan 14 on the outside seems some will go up to 18....Visalia, Ca @lkapigian -
Ok, the dry run before the cook...took some though thank @RRP and @SGH Rib Rack in a drip pan for the Butt inverted vegetable grid for the Brisket....didn't want to remove the fire ring to go lower out of fear of running out of fuel...all in all 25# of meat
Now I can relax for a couple of hours Visalia, Ca @lkapigian -
Be sure to let us see and know the outcome!Re-gasketing America one yard at a time.
-
When I did a 42# pig I removed the fire ring and placed my PS legs up on foil blocks right on top of the fire box. One of the photos in my link should have a pick, bought me a lot of needed height.Good Luck!
-
That's a very good idea with the inverted grid. Never would have thought of something like that!
-
Visalia, Ca @lkapigian
-
-
Standing by for the finale.
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. -
-
Bringing it!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
25 lbs of meat on LBGE...sorry about the dark
Visalia, Ca @lkapigian -
Looking like a champ thus far!
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. -
@SGH @NPHuskerFL I hope to pull this off for Raider Niner game in our part of the worldVisalia, Ca @lkapigian
-
Brother you are going to knock it out of the park!!lkapigian said:@SGH @NPHuskerFL I hope to pull this off for Raider Niner game in our part of the world
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. -
@SGH I hope... Thinking of running it without the Daisey due to the load , any input would be appreciatedVisalia, Ca @lkapigian
-
lkapigian said:@SGH I hope... Thinking of running it without the Daisey due to the load , any input would be appreciated
As far as running without the daisy wheel I would not recommend it on a unsupervised long low and slow. At high temps it's fine. But on long low and slows the egg can start to "down draft". I know someone will try to say that they have ran for 48 hours at 200 degrees with no daisy wheel but I would not recommend it. You have much more control and tune ability with the daisy wheel in place for cooks under 325 degrees. Which ever way you decide to go, I wish you good luck and will be standing by for the finale 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. -
@lkapigian- I was reading back through your thread and it looks like you said you was running 245 degrees. That said I would leave the daisy wheel on. Again it can be done without it, but at the lower temps you have much better control with the daisy wheel on. Also you almost all but eliminate the egg from down drafting. Just my thoughts 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. -
Thanks @SGH the down draft makes perfect sense,,,,put the wheel on, she is settling in around 250....everybody thank you for your input, we shall see what the morning bringsVisalia, Ca @lkapigian
-
I agree with SGH. Mickey doesn't use the daisy wheel but he cooks everything in the mid 300s. You are more stable with wind and downdrafting if you have a vent restriction on the top under 300F.
______________________________________________I love lamp.. -
Thanks @nolaegghead ...this has been an interesting cook for me,,, seems to have settled in like any other cookVisalia, Ca @lkapigian
-
lkapigian said:Thanks @nolaegghead ...this has been an interesting cook for me,,, seems to have settled in like any other cook
Just a heads up, several hours in when the meat stops pouring liquid, you will probably see a brief temp spike. Just part of it.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. -
GalanteNate_OneEa said:When I did a 42# pig I removed the fire ring and placed my PS legs up on foil blocks right on top of the fire box. One of the photos in my link should have a pick, bought me a lot of needed height.Good Luck!
@GalanteNate_OneEa looks awesome... Love doing Pig Head on the Egg have not tried to squeeze a sucking on it yetVisalia, Ca @lkapigian -
4 am and the Brisket is way way ahead if schedule trying to slow it down don't want t FTC that longVisalia, Ca @lkapigian
-
Panic mode...not leaving the house for 7 hours..frantically warming the ice chest now..put Brisket in a 170 oven till the ice chest is warm(wrapped in foil butt still on egg butt temp 176 right now.. I suspect the brisket being so high in the dome did it...last week brisket 14 hours this week 8 hours ish
Visalia, Ca @lkapigian -
You should be good.Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter,
two cotton pot holders to handle PS
Banner, Wyoming -
Even with a cheap cooler (Igloo) you can easily FTC for a good 7+ hours and still be above 150*F on the meat. Warm the cooler (as you are) with hot water, then warm some garage quality towels in the dryer. Double wrap the brisket in foil then fill the void space with the warmed towels, shut the lid and don't peek. You should be fine. Good luck.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.
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
- 312 Health
- 292 Weight Loss Forum