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Stoker saved my brisket
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Village Idiot
Posts: 6,959
I put on a 15# brisket Saturday night at 7:30pm, intending it to be ready at kickoff on Sunday at 5:25pm. Thinking I had plenty of time, I set the Stoker from my computer to cook at 225° and the desired brisket temp to be 195°.
It held the temperature all night and into Sunday exceptionally well. But, at noon, I got worried that it wouldn't be ready on time because it had been in plateau of 160° for 7 hours. I upped the cook temp to 250° and the meat responded so that it was ready 1 hour before kickoff. I FTC'd it for that hour.
Excellent, tender, juicy brisket. However, I need to learn how to get more smoke flavor.
I also cooked pinto beans on the Medium Egg.
It held the temperature all night and into Sunday exceptionally well. But, at noon, I got worried that it wouldn't be ready on time because it had been in plateau of 160° for 7 hours. I upped the cook temp to 250° and the meat responded so that it was ready 1 hour before kickoff. I FTC'd it for that hour.
Excellent, tender, juicy brisket. However, I need to learn how to get more smoke flavor.
I also cooked pinto beans on the Medium Egg.
__________________________________________
Dripping Springs, Texas.
Just west of Austintatious
Comments
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Gary, Great job on the brisket but I want to know about the pinto beans. I looks like you cooked them down on the fire box is that true? We love pinto beans and corn bread and a big chunk of sweet onion. Did you soak you pinto beans before cooking? thanks Tim
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Thanks Tim. Normally, I'll soak the beans overnight before cooking them. But, I didn't decide to cook them until around noon on Sunday. I learned from my wife that you can bring the dry beans up to a boil, boil them for 5 minutes, then let cool down, and that does just as good as soaking overnight.
On these, I put in some chopped onions and garlic, a can of Rotels Tomatoes and Chiles, and Pinto bean seasoning. For the cooking, I cooked them direct at 300° on the Medium. They were good.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
How far was the lump from the grate for your pinto beans?
Do you know what dome temp you went with and how long did you keep the lid off the CI DO? -
I didn't cook it raised, so the grid was about 6 inches from the lump. I cooked it at about 300° until the beans were just about done, and then shut off the vents for the Egg to cool down some.
I kept the lid off for a while to try to get some smoke flavor in the beans, but then I cooked with the lid on too. For me, I need to check the beans fairly often, so that the juice doesn't steam off. I also had to add some water once.
I like the juice as much, or more, than the beans itself.
Here's the spice I used. It's a local brand. I'm sure your area has brands too.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Thanks Gary I love the juice myself and I will look into the spices here in Tn. as well. Tim
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Great looking brisket Gary...Felicidades!!
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Nice save and nice cook Gary. Rocks told me they're shipping my order this week (expecting back ordered probes to arrive today). Looking at your chart, it appears the blower was running constantly near the end, did you almost ran out of lump?
Garycanuckland -
how did it save it? did something go wrong?
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That's what I was thinking. What did the stoker do to save anything?
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Well, maybe a poor choice of words. I'm famous for that.
By being able to constantly monitor the progress on my computer, I was able to adjust the temperature and have the brisket ready for kickoff. The Stokerlog program was estimating a finish time of midnight, which would have been a loss for the Superbowl meal.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Canugghead wrote:did you almost ran out of lump?
Gary
Actually no, which really surprised me after a 21 hour cook. I had filled it up to the top of the fire ring with 10 pound sack of Royal Oak. This morning, it had unused charcoal up to the fire box. Amazing.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
ah. gotcha.
do they have a way to literally set the "done" time? letting the thing jack temps as required to meet a "finish" time? i mean, you could be a t 325 and it'd still be lo and slo, just faster. -
beautiful looking brisket. you did a nice job on it.not a big fan of beans though.
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Yeah, that would be real nice, but it's not there to my knowledge.
It does allow for 4 timers and a temperature set at each time period.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
ah
i can barely install a new printer.
hahahaha -
Says the dude whose computer setup rivals the bridge of a nuclear sub.
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Gary,
I see the graph shows 2% fuel usage, which I think means the fan ran 2% of the time(??). Pretty amazing. How far open was the daisy wheel during the cook?
How do you like the dual temp/meat probes? I only have a single and once it sounds like Rocks has caught up with
the backlog, I'm ordering another probe for my setup.
Mark -
Mark,
I've only had my Stoker for a couple of weeks and I haven't cooked 2 meats yet, but I will be doing that this Saturday.
On this brisket, I put both probes into the brisket, about 3 inches apart, to see how close they'd track together. I think they did very well. Never more than 2 or 3 degrees different.
Since I have two eggs, I also got two fans and two pit probes, which I haven't used yet either.
It was a little disappointing to realize that if you have two Eggs going, you can't monitor the meat on each one. The reason is that the Stoker box has 5 ports. The fan takes 1, the pit sensor takes 1, and the meat probe takes 1. So with 2 Eggs, 2 fans, 2 pit probes, and 1 meat fills up your ports.__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I ordered the dual cooker system with 2 food probes at the get-go and it includes the 3-port expander:
http://rocksbarbque.com/product.gc?ID=33
Garycanuckland -
Duh. I didn't even know about that.
Another $25 out of pocket. Sigh ...........
Hey thanks !!!!!!__________________________________________Dripping Springs, Texas.Just west of Austintatious -
¡ Gracias, mi amigo !__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks. I'm a big fan of beans ... until the next day. :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
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hahaha
i still pay a dude to do it.
right now my damn CD drawer is stuck open. -
Maybe this will help.Here are some options for you.You could even get the stoker in the house if the weather is bad.Just make sure if you put the fan on an ext it has to be on it's own.If the fan is bigger than a 5 cfm then you can't use one of these ext.
http://www.radioshack.com/product/index.jsp?productId=2103991
http://www.radioshack.com/product/index.jsp?productId=2103867
http://www.radioshack.com/product/index.jsp?productId=2103869 -
Use a hammer and stop using the thing for your coffee cup.
GG -
EggMii,
The Stoker blower has a drop down damper that closes when the blower is not running. Thus no free air flows through the blower into the lump and any DFMT adjustment is usually not needed. Using the q2 I need to close down the DFMT and also do close it down out of habit with the Stoker.
GG -
Very nice looking brisket and beans Gary.
Kent -
Gary,
Not as exciting as the big multi-port expander Rocks sells, but will give you the extra port you need for the 2 fans and 4 probes.
http://www.radioshack.com/product/index.jsp?productId=2103991 -
That'll save me some bucks ! Also, that headphone Y adapter will give me a little more distance if I need it.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks, Kent !__________________________________________Dripping Springs, Texas.Just west of Austintatious
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