Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 4 people
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Nature Boy


Nature Boy
Last Active
  • Re: Adding Wood Chunks During Cook

    IMO adding wood part way through the cook is not only not necessary, you are almost sure to oversmoke the turkey. The smoke that you put down on the turkey at the beginning will not go away. I'd be most concerned about the quality of the smoke when you put the bird on. Much higher chance of over smoking than undersmoking. Good luck!
  • Re: Venison back strap

    Venison is surprisingly good with a simple treatment….season, sear, never cook past medium rare, and slice thin against the grain. Nice buck!
  • Re: What Butcher paper does Aaron Franklin use for brisket?

    Resurrecting an old thread to ask a question.

    Anyone think a paper grocery sack could be used as a substitute for plain butcher paper? Think it would hold up, or would it more likely disintegrate all over the meat?
    I'd say no. Imagine it would break up like toilet paper, and doubt you really want the grocery sack flavor. 

  • Re: How much brisket and pork butt for 90 people?

    Howdy Foghorn
    That looks like about 60+ pounds of meat for 90 people. Or about 2/3 pound of meat per person not counting the wings. I have, indeed, seen people eat that much, but 1/3 of a pound finished meat per person is a good general guideline. 1/2 pound to be safe, and perhaps have leftovers. 3 or 4 briskets (as expensive as they are) might not be a bad move.
    Good luck!!
  • Re: So what is so great about Brisket

    A perfectly cooked and flavored slice of cow chest is moist, feels really good in your mouth, and has a flavor of BEEF like no other cut. When you achieve and taste that perfectly cooked slice, you know it is like nothing that exists in the world. Brisket is also one of those cuts where it needs to be consumed immediately after slicing. It does not hold well.

    There are many people that do not get excited about brisket. My hunch is that a vast majority of them just haven't had a real good one. There is a reason the price of brisket keeps going higher.

    Of course, as always, taste is highly subjective.