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Good egg day in New Mexico

drbbqdrbbq Posts: 1,152
edited 9:23AM in EggHead Forum
I cooked in the New Mexico State BBQ Championship yesterday and got third in Chicken and first in Brisket. As usual the eggs were a major attraction at the event. I put my virgin mini where they can play with it, kind of like a bait to keep them away from my Double E table with the two large eggs that are actually doing the cooking. [p]Some old veterans are really starting to take a serious look at my eggs.
Ray Lampe Dr. BBQ


  • Wise OneWise One Posts: 2,645
    drbbq, you're up early then. That is really great news. I think most folks will realize that a BGE doesn't make a good cook. It makes a good cook better (and it makes some of us backyard screw-ups into respected neighborhood Que'ers). I'd like to think it took you from 4th to 3rd and 2nd to first. Congratulations to you!

  • SmokeySmokey Posts: 2,468
    drbbq,[p]That sounds like you had a great showing! Way to go!
  • BamabobBamabob Posts: 246
    Doc, how bout sharing your prep and cooking technique for the brisket and chicken.

  • WooDoggiesWooDoggies Posts: 2,390
    drbbq,[p]Don't let them scrutinize your eggs too closely..... it starts to get personal, ya know?[p]Congratulations on your showing! [p]John

  • BamabobBamabob Posts: 246
    Forgot to say congratulations.
  • BamaBob,[p]I shouldn't speak for Ray. However, because I'm sure he's on the road again by now, I'm sure I know his answer (see link).[p]Rod
    [ul][li]The answers to your question.[/ul]
  • JawjajoeJawjajoe Posts: 51
    BamaBob,[p]I second Bob's request for pic's and how to's.[p]And yes a hearty congrats to your great day bb'quing![p]Joe
  • Mr. HydeMr. Hyde Posts: 99
    drbbq,[p]Congratulations. After tasting your brisket in Lakeland, I can see why it would deserve top honors. Looking forward to seeing you again.[p]I am glad that the BBQ world is starting to accept the BGE.
  • Char-WoodyChar-Woody Posts: 2,642
    drbbq, congratulations...And I can remember the days back when, on the Basso forum, we eggheads were the days. Again congratulations. Question, could you have done the same with a gray colored cooker?
    Top BBQ to ya friend Ray..

  • GrumpaGrumpa Posts: 861
    Ray,[p]A hard act to follow when you hook a great cook and cooker together.[p]Congrats on the honor... Well deserved!

  • GrillMeisterGrillMeister Posts: 1,611
    drbbq,[p]Congrats! Are you doing any Texas BBQ cookoffs?[p]How bout a picture of the Double E table with the eggs.[p]Cheers,[p]Ed

  • JSlotJSlot Posts: 1,218
    Way to go, Ray! Sounds like that brisket is a keeper!!! See you in few weeks![p]Jim
  • WardsterWardster Posts: 976
    Glad the one judge was not there. Good job, now come home and feed me!

    Apollo Beach, FL
  • TRexTRex Posts: 2,714
    <p />Hey Ray, first of all, congratulations. Second, how do you do your briskets? I did only my second one a couple of weeks ago and was pretty pleased, but I don't think I could have won any BBQ competitions with it. Just wanted to pick the brain of a "brisket champion." [p]Incidentally, the one above was a 5.5 lb flat cooked indirect for about 10 hours at 250 dome temp. I rubbed it inside and out with Dizzy Cow Lick, and tied it back to together with tooth floss (the only thing I could find at the time). It was really good, tender, but a little on the drier side.[p]Thanks for your help![p]TRex
  • drbbqdrbbq Posts: 1,152
    TRex,[p]Well I think I'm going to try to collect a few more of those $800 checks before I put my brisket technique on the internet, but here's a tip.[p]It's not very similar to that.[p]Thanks for all the kind words guys.
    Ray Lampe Dr. BBQ
  • QBabeQBabe Posts: 2,275
    Hi Ray,[p]Congratulations! Wish I were there running interference and serving up chicken legs with ya! That brisket of yours is out of this world and is definitely #1 material...[p]Looking forward to seeing you again soon...[p]Tonia

  • drbbqdrbbq Posts: 1,152
    QBabe,[p]I sure could have used you. As usual the eggs drew a lot of attention. I'll post a pic of the Double E table when I get one. It's just a typical BGE pine table. Just beefed up a little.
    Ray Lampe Dr. BBQ
  • TRexTRex Posts: 2,714
    drbbq,[p]Fair enough. Maybe you can answer one question, then: what finishing temp do your recommend for brisket?[p]TRex
  • drbbqdrbbq Posts: 1,152
    TRex,[p]Normally around 190 but it has a lot to do with the feel and how the cook has gone. If it's been the right time and temp all night and all seems well I will take them off at 190 with the intention of resting for about four hours.[p]The cooking will continue in the holding box. I cook large whole briskets. I don't know how well this would work with a small flat. I'd probably wrap it early in the cook so it wouldn't dry out.
    Ray Lampe Dr. BBQ
  • TRexTRex Posts: 2,714
    drbbq,[p]Thanks. That's really good information. I'm definitely going to try the wrap method next time.[p]TRex
  • GrillMeisterGrillMeister Posts: 1,611
    drbbq,[p]I did a whole packer trimmed brisket yesterday. I pulled it off at 190, wrapped in foil and it rested in a cooler for a couple hours. As I figured, the skinny part came out a bit dry, but the thick part (where my thermometer was) came out nice and juicy.[p]I've never encountered this problem as I have always smoked flats which where fairly consistant in thickness & fat cap.[p]Do you have any tips on keeping all of a whole brisket juicy?[p]Thanks!
  • TRexTRex Posts: 2,714
    GrillMeister,[p]I am by no means the brisket guru, but I have heard a lot of people say that they just pull the skinny part of the brisket off the Egg before the thicker part. Maybe use two thermometers . . . [p]TRex
  • GrillMeisterGrillMeister Posts: 1,611
    TRex,[p]Yep, I think two thermometers and cutting the skinny part separate is the way to go.[p]It sure was fun stuffing a 20 inch brisket on a 18 inch grid. :) The nice thing was when it was finished it fit nicely on the egg.
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