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Fantastic cook! Makes me want to throw out the chili I just made. What the heck was I thinking? Oh yeah, it was a request. Next time, I will just say no and do this instead. That glaze looks delicious.
Thanks @westernbbq, will do. Thanks @The Cen-Tex-Smoker, we have a slight problem getting our egg to hold at lower temps, so will probably go the smoker route. Our smoker holds no matter what temp we set it at. We're hard pressed to get the egg below 300, much less for that consistently long of a time to do a brisket. Smoker it is. That being said, we have a much smaller grass-fed brisket that we will try on the egg, just not that weekend. Our only hope for left-overs will be the SRF one, lol.
Can't wait to try this one! I've been making a similar version for years using elbow macaroni instead of tater tots. Color me enlightened. Love tater tots way more than elbow macaroni. Good one @SGH. Copied and ready to go.
I will do some checking for state park rules and regulations. My brother is retired from South Carolina DNR, so he can point me in the right direction. He's vacationing in Boone, NC now, but I should be able to reach him by cell phone later today.