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 1 person
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here



Last Active
  • Re: Burnt Ends

    I have never done it personally, but I've seen guys making burnt ends by cooking just the point.  I'd smoke it at 225 till it probes tender, then cube it and put it back on in a baking pan like @jhl192 mentioned.  I'll usually raise them temp up to 250-275 once its in the pan.  I pull them off when it looks like most of the fat has rendered out of them which takes around 2-3 hours usually.
    That is what I want to do. But can I buy just the point? From jhl192 response above, it doesn't look like it. I guess I could buy the brisket, separate the point from the flat, do the burnt ends, and do the flat at a later date. Boy does that sound dumb. I could just have a brisket bash and just make sure the point gets made into burnt ends. I need to think more before I start typing.
  • Re: Mothership worth going


    3417 Lawrenceville Highway Tucker, GA. 30084 US
    Telephone: 770.934.5300


    Its in Tucker not Atlanta.