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Eggxperts needed

BeliBeli Posts: 10,751
edited November -1 in EggHead Forum
To my eggxpert friends.......Having a party of 20+ friends coming over, just got a large egg, thinking of cooking two briskets..my question is, would they take twice as long to cook as one normally does? would I require more lump? i plan to set an extension grid.....any other suggestion greatly appreciated. Tkanks....

Comments

  • AZRPAZRP Posts: 10,116
    Two will only take slightly longer than one due to the added mass of cold meat. -RP
  • BENTEBENTE Posts: 8,337
    i have only cooked one brisket and it was not worth talking about anymore than that.........




    however i have done several boston buts at once before

    DSCN0336.jpg

    DSCN0083.jpg

    and as long as they are not really touching like in the first photo they will cook as seperate pieces of meat... but if they are touching like in the bottom picture they will all cook at the same rate.... that is what i have found from boston butts.. now some of the brisket cookers around here may say diffrent... you will need to fill your egg all the way up... and may i say clean it completely out before loading it up with fresh lump and wood chunks.....


    good luck!!!!!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BlueSmokeBlueSmoke Posts: 1,678
    The short answer is No, each piece cooks simultaneously. If you were cooking one sector of cow at 20 minutes to the pound, and the sector weighed 4 pounds, you'd cook it for 80 minutes - if you cut it into 4 1-pound chunks, you'd reduce your total cooking time to 20 minutes. (The disclaimer is what AZRP said: more cold meat = more cold mass.)

    HTH
    Kem
  • fishlessmanfishlessman Posts: 15,939
    the top one might cook faster because its hotter up top, other than that i wouldnt add any time. last huge cook i had was on 3 layers, bottom two grids were 8 pound flats, top grid was two butts. flats took 12 hours, butts took 14 hours. controlling temps was the difficult thing because air flow increased as the meat shrank with this cook
  • Is your extender sitting directly on the bottm butts?

    Thanks
  • BENTEBENTE Posts: 8,337
    yep!!! only way to make it work

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • BeliBeli Posts: 10,751
    Thank you for your advise. I´ll keep you posted on the results.
  • RascalRascal Posts: 3,347
    Have you cooked with a BGE before, and equally as important, do you have any experience with cooking briskets? I haven't done the latter, but many here will tell you that it's not the easiest cook for beginners. If I were you, I'd do something easier (perhapse butt roasts), especially seeing as you are hosting a party with 20 guests. Butts are difficult to mess up and you'll find plenty of help here and at the associated links. Your guests will love the pulled pork and then you can offer them brisket after you've mastered it on your own a few times (pizza for 20 can get expensive)! 8 - ) Just my $.02 worth! Good luck and have fun!

    My first pork butt (4 months ago)
    PulledPork1-1.jpg
    Here's a more recent cook
    PB1a.jpg

    Rascal
  • BeliBeli Posts: 10,751
    Thank-you. I have cooked lots of briskets over the years, but never two at a time, most of them on my roman oven just a few on my Egg, they´ve all come great....
    This is my last this past sunday on the LGE.
    Easterbrisket002.jpg

    What would be your suggested recipe to cook the butt???? Thanks again. All the best!!
  • I you decide on butts instead you may want to try the cuban Pork with Mojo sauce. Frijoles negros y arroz con el porc :). Buen provecha. Un poco Don Julio Commerativo (frio, frio como bandera) tambien.

    Here it is just in case.

    Ingredients
    4 1/2 cups fresh orange juice, divided
    1 1/4 cups fresh lime juice, divided
    1 orange, zested
    1 lime, zested
    1/2 cup finely chopped fresh oregano, divided
    12 cloves garlic, coarsely chopped
    1/2 cup olive oil
    1 bone-in pork shoulder (about 4 to 6-pounds), trimmed of excess fat
    Salt and freshly ground black pepper

    Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups.
    Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano.
    Let cool to room temperature.

    Marinate the pork roast in the refrigerator over night
    Remove the pork from the refrigerator 30 minutes before cooking.
    Place roast and marinade in a pan
    Occasionally baste with the juices in the pan
    Cook at dome temp of 250 until internal temperature of 195-200
    Wrap with HDAF and place in a cooler for an hour or so
    Pull and enjoy with Mojo dipping sauce

    Mojo Dipping Sauce:
    8 cloves garlic
    1 serrano chile, chopped
    3 tablespoons chopped cilantro leaves
    Salt
    1/2 cup orange juice
    1/4 cup lime juice
    1/4 cup extra-virgin olive oil
    Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
  • BeliBeli Posts: 10,751
    Sounds delicious Frank TKS........specially the Don Julio bit.. :laugh: :laugh: ...... Really must cook that pork soon......
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