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wmrrock

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  • A ziplock bag works just a well and its a lot cheaper. 
  • @lousubcap - Thanks - This is my first multi level multi Butt attempt - Guess these butts were too big - Got 2 on the bottom and the top wouldn't close with the butts on the top. I will smoke the other 2 later 2 tonight when the first 2 are done.  H…
  • This was by far...My longest cook.  I have cooked 15lb to 18lb briskets in 13 hours.  This 13lb was 22 hours at 185.  I pulled it at 185.  This has never happened to me before - hopefully it will never happen again.
  • Chris_Wang said: Your thermometer has been tested and calibrated? Yes...I use a DIGIQ.  tested and calibrated.  Finally moving out of the stall - now at 155 degrees.  Longest stall i have ever experienced - over 7 hours.
  • U_tarded said: man rubs are their own debate.  there are millions of threads on it on here.  people rage about dizzy pig, i like john henry texas pig rub on ribs personally (readily available here) or butt rub. For me - One part sweet …
  • So, just to recap: Cen-Tex Smoker is going to get mad at some ribs. U tarded is jacked up on Mountain Dew spiked with southern comfort.  The great debate about wrapping vs. not-wrapping still rages on. Cen-Tex will try a spritz of vinegar cider. U t…
  • The ribs were great - perhaps a little over done.  They were not mushy, but falling apart while I was cutting them up.  My butcher told me they were very tender and I should have cut the time back by about 45 minutes.  Still amazing and people wante…
  • Larrymac said: I "advocate" the "turbo Cooking" it's a whole lot easier and the finish time is more accurate.  All butts need to rest in a cooler for at least an hour, plus keep in mind they can remain "in" this cooler up to five hours, and rem…
  • Ragtop99 said: Looks yummy.  A little more info on the prep, please.  Do you powderize the chocolate or does it go on as a coating?  How much chocolate did you use? 1/4 cup brown sugar, 1 cup Chocolate powder, 1 cup jalapeño powder.  …
  • henapple said: Taste it yet? Had a small piece before I put it to rest.  Words cant describe it. Amazing, awesome....
  • loveTheEgg said: I have the same success with Cowboy.....would anyone say that WG is better than Cowboy? have not tried it. I have had nothing but bad luck with Cowboy.  It has a lot of junk mixed in it, doesnt burn evenly and create…
  • I have tried many commercial rubs and most are good.  I think it is cheaper and better to make my own.  Here it is: 1 cup of kosher salt 1 cup of dark brown sugar *1 cup of sweet paprika (If you want more kick go with 1/2 cup of sweet & half…
  • 10 lb butt took 13.5 hours at 250 degrees.
  • 2nd butt just went on 1 am.  Dome 250 and I set the meat at 195 with the DIGIQ.  See you in 7 hours.
  • JHazard said: Rock, did you have any trouble holding the temp? Did your charcoal last the whole time? When smoking that long do you light the fire in two spots? JHazard - No trouble holding the temp at all and the charcoal lasted the…
  • Its more the cut of meat than the DigiQ.  A really good cut that is Choice or Prime will cook faster than select.  I use prime and my last cook on a 13lb brisket was 7.5 hours at 250 using the DigiQ.
  • Just did my first butt at 250 degrees and the internal temp was 195.  It smoked for 11 hours and 15 minutes.  It was fantastic.
  • Smokin_Trout said: You may want to leave it unitl 195*, it pulls easier. If it's done way early follow Henapple. I also put a brick in the egg to warm it up and place it in the cooler also. Merry Christmas! Read the last few replys on this thr…
  • wmrrock said: wmrrock said: My First Butt - 8.6 lbs 250 dome temp at 12 am on 12/25/12.  Hopefully it wont take 18 hours. It's 8 hours later my dome temp is 240 and my BUTT is 180.  It cooked quicker than I thought.  Still on …
  • wmrrock said: My First Butt - 8.6 lbs 250 dome temp at 12 am on 12/25/12.  Hopefully it wont take 18 hours. It's 8 hours later my dome temp is 240 and my BUTT is 180.  It cooked quicker than I thought.  Still on the pt until it reaches…
  • My First Butt - 8.6 lbs 250 dome temp at 12 am on 12/25/12.  Hopefully it wont take 18 hours.
  • Mickey said: wmrrock said: Cant be done - HELP I put a 13 pound turkey on my large BGE at 7:30 am.  Pit temp at 300.  It is 2 hours later and the food probe says 178.  no way this can be done in 2 hours.  The turkey has one of those …
    in TURKEY Comment by wmrrock September 2012
  • 13 pounds 4 hours at 300 and done.  Looks amazing.  The "magic eye" popped out the same time the digiq dx reached 180.  Cant believe it is done so early.
    in TURKEY Comment by wmrrock September 2012
  • Cant be done - HELP I put a 13 pound turkey on my large BGE at 7:30 am.  Pit temp at 300.  It is 2 hours later and the food probe says 178.  no way this can be done in 2 hours.  The turkey has one of those pop up "eyes" which has not popped yet.  …
    in TURKEY Comment by wmrrock September 2012
  • 7 hours and 195 in the thickest part of the flat.  I read on another post that a really good piece of meat from a butcher shop may in fact cook faster because it is not as tough.  This piece came from a local butcher and is "prime" with very little …
    in Brisket Comment by wmrrock August 2012
  • I put a 13.5 pound brisket on at 11 pm expecting it to be done in 10-12 hours.  At 4 am, its up to 182 degrees.  My dome temp is 250 and the brisket - as of yet - has not gone into a stall. Is it possible that there will not be a "stall"?  Thoughts?
    in Brisket Comment by wmrrock August 2012
  • I am smoking 2 4 lb hanger steaks.  The butcher says it should take 4 -5 hours and he tells me that it will much better than a brisket.  The temp has been a steady 250 and they should be done in another hour.  Here is the before picture.
  • I bought my BGE on this past Monday May 21.  I used the BGE with the diffuser and pizza stone to make a pizza.  The gaskets burned.  Customer Service told me the BGE had to be used at low temps for the first few times then I could use it at a higher…
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