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sbunker

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  • Ok, thanks...that will work
  • That's what I thought  Maybe if I wait for the temp to start dropping after it has rested. Just trying to keep it warm for an hour or so .
  • The funny thing is that I prefer the pork butt anyway. I just did the brisket because I have never done one. Maybe next time I will do as my wife suggested and get a whole Fillet Mignon. I can get that for about 10 bucks more   
    in Brisket Comment by sbunker October 2014
  • Not the greatest, Flavor was good very tender, but I know a couple of things I would do differently next time. This will end up chopped and sauced. Funny, my wife said that for a couple of more dollars, I could have cooked a whole Fillet Mignon. 
    in Brisket Comment by sbunker October 2014
  • 8 hrs 43 mins, 201 degrees....now in foil for hour.....wife already asking when I'mgoing to feed her.
    in Brisket Comment by sbunker October 2014
  • My wife is the one that will get impatient. She doesn't understand the foil and resting that needs to happen after it comes off. 
    in Brisket Comment by sbunker October 2014
  • I followed Stricks method. I have been at a plateau of 181 for about 3 hours now....waiting for it to break.I'm 8 hours in.
    in Brisket Comment by sbunker October 2014
  • Here we go...
    in Brisket Comment by sbunker October 2014
  • Thanks for the info, I have got the Butts down to a science. perfect every time (not really that hard now). I have had my large egg for almost 20 years and have yet to do a brisket. At $8.00 a lb, I want to start with a good tried and true method. I…
    in Brisket Comment by sbunker October 2014
  • I think im stalled at these temps. I need have this stuff somewhere by 4:00.
  • 192 & 191   Temp is getting there.
  • I know, Its funny, I have it backwards, I was drinking Bud Black Crown and putting the Eye Patch in the egg. I sure hope the pork is enjoying it.
  • I actually think this cook is going really well. I started with 2 Butts total 16lbs. Found a really good competition rub recipe, along with the injector recipe (I know some people say that is a waste of time) and a sauce recipe all in one place on t…
  • Yea, Its down to about 275 now. Don't really know that it matters. I don't have a timing issue. When its done it done. That's the important part.
  • Well, I went out to check and I still had fire and smoke. Temp got a little warmer than I wanted. It was at 300. I guess they will have to finish at that. Its just to hard to bring the temp down 50 degrees. Butts are around 165 - 170. At least I did…
  • I wont...just drink a couple more beers. It did dive when I put the meat on....its getting back to 250 with grates set normal. I have woke up before at 4am and had to do triage. I completely cleaned it out when I replaced the gasket a couple of days…
  • Thanks, I guess it doesn't matter. I know exactly where the vents need to go for this cook so I don't have to worry about that. I can sent them as soon as the lump is started and going and just wait before I put the food in.
  • I always smell the smoke. The nose knows. 
  • I have replaced my dome thermometer, but just bought another BGE thermometer. I would consider the grill thermometers that are just flat backed and don't have a probe after thoughts. The BGE thermometer actually has a probe but over time may have to…
  •  Here it is, foiled, blanketed, and now in cooler.
  • I don't have a problem with the cooler method. I just really want to make darn sure that is done.
  • Thanks,  Its running about 300 now so I will just probe a few more location after it says 185 and verify its done. How is the best way to have it keep so it doesn't get to the party early?
  • cooked whole Water pan under and sitting on a rack. I may need to adjust thermocouple location....I figured it would take about 6 hours.
  • Thanks, I fixed it, I guess a bolt got tight. Took it all apart and reassembled and works fine now.
  • update, I got up at 5:00 and the temp was down to 150...at that point I opened the egg to get the temp back up. It took about an hour to get back to 225-250....internal temp this morning was 140...its at 153 now.....I just removed the daisy wheel…
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