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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

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  • Car Wash Mike,[p]Ah, got it.[p]Nope, they were sealed up in a plastic bag. I do that to almost all the steaks I cook, I think it tenderized them a bit and lets the salt and pepper flavor go deeper into the steak. Lots of discussion on this topic s…
  • Car Wash Mike,[p]Uncovered? Egg was closed, steaks on the grate, just like smoking a butt or brisket. Sorry if I dont understand the question. They were very enjoyable and I definitely plan on doing it again, just some variation in the way the st…
  • Bucky Buckshot,[p]I cook them the same way as a butt. Low and slow, indirect about 275 or so until they are done. They DO tend to cook a BIT faster with that long shank bone in there but not a ton faster. That skin will peel right off after you c…
  • SouthOfI10,[p]I've cooked a LOT of beef ribs and there just really isnt a good way to get the grease out of them, its just the nature of the beast. They are terribly rich, can only eat a couple of them, but I like them better than spares.[p]Troy
  • By the way, those who say that this method doesnt provide a quality product, I would beg to differ. I've tasted the briskets cooked this way and I would have a hard time telling that it wasnt slow cooked. The results that these guys have achieved …
  • Sandman ,[p]Take a look at this link, may give you some ideas. This you on that forum asking the same question though? If so, you've already seen the info.[p]Troy [ul][li]BBQ Forum discussion on fast cook brisket[/ul]
  • Marc,[p]I THINK the posts below are referring to INDIRECT cooking methods also. If you are cooking yours direct over the coals then you may want to drop the temperature a bit, say 225, and cook them longer, say 5 or so hours, otherwise you may end …
  • bwallass,[p]Use chicken broth with the rub you are using rather than just water, it adds moisture to the bird at the same time. Been doing it for years with great results. The rub tends to leave streaks in the bird where the needle was but if this…
  • Celtic Wolf,[p]Egg is doing a pork butt and brisket for me, maybe a turkey also, just for grins, depending on time.[p]Overall the weekend will see the other cookers doing another 6 briskets, 5 butts, two picnics, 7 baby backs and two turkeys.[p]Some…
  • Tom Garvey,[p]Get a good load of lump in the firebox, I fill mine to the top of the fire ring. You want to cook it indirect so you'll need to fashion some type of indirect cooking setup if you dont have one already. Then, rub the butt, put it on t…
  • MIdnight Smoker,[p]You're more than likely going to end up with something that tastes, and has a texture, very similar to canadian bacon or ham. I would soak it in water for several hours, changing the water every hour or so, to take some of the b…
  • Tombo,[p]I think blues hog red by itself is going to be WAY too much. I think it would make an addition to whatever you are injecting with, but alone you'l really overpower the meat. My opinion only, never tried it but know the sauce well. I woul…
  • BENTE,[p]As has been mentioned, you dont need the plate setter AND the extender. Just put your grate on the legs of the inverted plate setter, drip pan under the grate, and you'll be fine. I would expect, at 250-275, about 75-90 minutes a pound fo…
  • homestar,[p]If it were me, I would foil them, put them in the fridge and reheat as necessary. 9 hours in a cooler is going to turn them mushy. [p]Troy
  • gatex,[p]This comes from a NATIVE TEXAN. Born in Dallas, not raised there, moved when I was about 4, but still have friends back there. Most of my life has since been spent in the northern midwest but if it makes a difference, here's how I do it.[…
  • ronbeaux,[p]Yeah, I've also taken a knife and cut holes through the bologna. Keep the ends of the long piece you cut out to make "plugs" to put back in. Put one of the ends back in, fill the hole with BBQ sauce, and put the other end back in. The…
  • Randy,[p]It shouldnt change the cooking time significantly at all. Just do as you write and ensure that there is plenty of space between the two butts. Good luck with the cook.[p]Troy
  • Here's the recipe. I use a whole fresh ham and usually triple the marinade recipe and it works just fine. A whole fresh ham is typically about 23-25 pounds. I cut the shank off and it fits in my medium just fine. Even smoke the shanks with it an…
  • JSlot,[p]Interesting story about the fresh ham recipe, at least this one that I'm cooking today. I have some friends that the wife and get together with about every 2 months. We pick a theme and all cook a course based on the theme, then get toget…
  • EggEd,[p]Things are FINE, just first time jitters. Those temps are completely what I would expect cooking at those temps. That brisket will sit at the 160-165 range for a good long time now while it breaks down the meat. I would expect that brisk…
  • JSlot,[p]Didnt think to check the forum this am, was up early with you. Put on 2 butts about 5am and getting ready to thorw on a 22 pound fresh ham thats been marinading for 3 days. Looking forward to sampling that one.[p]Troy
  • Jerome,[p]I always cook my loins direct on a raised grid. It puts a nice char on the outside that I like. I turn mine every 20 or so minutes, typically cooking them 60-80 minutes total. Good luck with the cook.[p]Troy
  • Old Dave,[p]I would agree that it CAN be done but it would take some pretty serious planning and having everything come off the smoker at just the right time. Not a lot of, if any, wiggle room for time.[p]Not saying this to be argumentative, only t…
  • Elvis,[p]I see the recipe you are looking at and if I read it correctly, EW is cooking that meat DIRECT, not INDIRECT as you did it. Direct I can see getting that thing done in that amound of time. I would be interested to try it to see the textur…
  • Elvis,[p]Theres not a chance, at 275 indirect, that an 11 pound brisket will be done in 6-7 hours. I've not ever read that recipe but I think there may be a mistake somewhere. Do you have a link to that recipe someplace? I'd like to take a look a…
  • Elvis,[p]Somethings not adding up here. That brisket should have taken about 10 or more hours, at that 275 donme temp., to get to the 187 mark. I would recalibrate your temp guage in the dome, my guess based on this is that you are cooking a LOT h…
  • Jim P.,[p]The fire could have hit an "empty spot" in the lump and it wasnt able to easily light the adjascent piece of lump. Ash could have built up a bit and caused the airflow to change. Lots of possibilities for why the temp changed. If you wa…
  • uncle,[p]Honestly it depends on whether you want grilled or smoked chicken. Grilled chicken do about 350 direct until the chicken is about 165. Smoked chicken, indirect about 2 hours at 225-250, again chicken temp about 165. Either way you'll get…
    in thighs Comment by sprinter July 2006
  • MCG DAWG,[p]Not uncommon at all on the different sizes of shoulders. The meat is done when the meat is done. Each one is different. May have been the way they were stacked in the egg, more heat got to them, who knows. Its a temperature thing mor…
  • NorthWoodsEgger,[p]Cook them the same way as pork ribs, same temp, indirect etc. My experience has been that beef ribs are done more quickly than pork ribs but your experience may vary. Ribs is ribs, be it beef or pork, same techniques apply.[p]Tr…