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Tonight's cook

CrimsongatorCrimsongator Posts: 5,755
edited 4:33AM in EggHead Forum
There are 3 - 8lb butts on the top of the XL and a prime brisket on the bottom. This will be feeding 40 people tomorrow at lunch time. Cyber-q is set right now at 240 and humming along nicely. I may bump it up later to be sure they finish by 8AM.

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Found this at our local Star Market. I have never tried a prime brisket, but is was cheaper than a choice brisket at Sam's
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Trimmed and rubbed brisket.
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Butts ready to put on. I rubbed them with a mix of 50/50 Butt Rub and Swamp Venom.
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Comments

  • HossHoss Posts: 14,587
    :woohoo: What time we eatin???! ;)
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  • Noon, but you'll need to come to Huntsville
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  • HossHoss Posts: 14,587
    I can make it if I leave now!Looks like it would be worth the drive! ;)
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  • Gene,

    I need to talk to you about something. Can you call me at 888 749 5182 sometime tomorrow. It's toll free.

    Steve

    Steve 

    Caledon, ON

     

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  • How much on the prime brisket? I'm thinking of doing one Saturday and I might go to Star in the morning. You been to Gainesville yet for your new toy?
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  • I am not sure that I would want that PRIME brisket to taste like pork butt, even as much as I like pork fat.....
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  • Nice - I have looked for a prime brisket but haven't found one yet. I must be looking in the wrong spots.
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  • Uh oh, what did I do now!. Steven, tomorrow is a very busy day. I may be able to call later in the day, but anything before lunch it definitely out. Is it too late now?
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  • Not yet, and Eddie has first dibs on it. If he passes, I have you in mind for it.

    The brisket was right at $3 per pound
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  • Thanks Gene. I'm very curious on how it turns out. Let me know. I may be calling for tips.
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  • It will be fine. I typically do my briskets under my butts for longer cooks. No problems with flavor so far.
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  • smoky bsmoky b Posts: 648
    Looks great Gene! :woohoo: I love star mkt. Used to live right next to it before we moved out to OXR.

    I wish I were one of those 40! What rub did you use for the brisket?
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  • Anytime Heath.
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  • Lotta bull red dirt for the brisket. They sell it at Star.
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  • Gene,

    No it's not too late but that is a work number. Is there a number I can call you. Home e-mail is steveanelson@hotmail.com. Forum e-mail goes to work.

    Steve

    Steve 

    Caledon, ON

     

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  • You have email
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  • Good luck with the lunch tomorrow. To bad you do not have to drive through Decatur to serve that lunch. I would have loved to try some of your BBQ!! Maybe next time. You could have also picked up a Banana Cream pie for Dessert!! Hoss's BBQ
    do not know why I posted this under Little Steven's comments sorry Steven
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  • Where you at in Decatur? I work in Decatur and live in Athens.
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  • Just bought my Egg a few weeks ago plan on cooking 2-3 butts when I get home on 16 October. Do you alway use foil under the butts is there a right or wrong and how many hours.
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  • We will be in downtown Huntsville, sorry. I just pulled the brisket off, it sure looks good. It may be slightly over done, I used the tongs to get it out from under the 2 tier rack. It was wanting to pull apart at the grain near the point. Butts are 185-191 and need just a little more time.
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  • No, I don't always use foil under the butts. I had the egg (guru) set at 240 and put the butts on last night around 7. They are close to done 12 hours later.
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  • I work at Big Bob Gibson's at the 6th Ave store. I moved here from Wv in April. Stop by sometime! Gene has been by to see me twice now. Hoss
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  • vidalia1vidalia1 Posts: 7,091
    Let's see pics of the final product Gene... :)
    I will be doing a few "fast" butts for my kids tomorrow to take to a party they are hosting... :silly:
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  • Kim, they are wrapped and resting in a cooler right now.
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  • EGCEGC Posts: 448
    I could be there by noon, EASY! Birmingham is just an hour away.

    MMmmm....brisket.
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  • This is the first one I've found. I have had wagyu, CAB and now prime. I think I like the prime the best.
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  • It was gone when lunch was over. Thankfully, I held the point in the cooler and was ble to bring it home and cubeit. I think the primes is the best I've done so far.
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  • bubba timbubba tim Posts: 3,216
    Congrats Gene and sorry it took me so long to award this to you. This time of year with the end of our fiscal year is rough on old Bubba Tim..lol But without futher delay I am proud to award you, the highest of Eggdom accomplishments, the BTCMD Award.

    BubbaApproved-4.jpg

    LC and I will personally deliver your award in Atlanta.
    :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:
    Gene, please send me the first pics of your post so I can include it in the "Hall of Flame". Thanks

    For those newer eggheads that want to know the rules of this award, go to bubbatim.com. Good Luck! :whistle:
    SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP
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  • Tim,

    My TD stock is still underwater. Tell me you had a good year :( Just kidding buddy, I know you can't say at least here :whistle:

    Steve

    Steve 

    Caledon, ON

     

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  • Gene....Congrats!!! :laugh: :) Glad you made all those folks happy at that lunch! :)
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