Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

26 hours later.....

HossHoss Posts: 14,600
edited 5:20AM in EggHead Forum
and she's still going.Rendering out a point for burnt ends.


The original load of lump,no additions,no gadgets,no gaskets. ;) The Brisket hit 190 at 2 pm today.I wrapped and coolered it and let the butts keep gettin happy.BTW,I had to set the vents in a position that would NORMALLY maintain 350 dome in order to matain 250-275 dome with this load of meat.


The brisket after resting.


The point.It is still on.26.5 hours after I lit the egg with the weedburner.




Two butts were done at 6 pm.The other two had to ride til 7:30.They are resting in the cooler now.



Sliced flat.BY FAR the bestest brisket I ever cooked.



I think I'll let the point ride til 10,then I'm callin it quits! :)


  • cookn bikercookn biker Posts: 13,407
    Nice!! Then you can put yer feet up. ;)
    Awesome job!!
    Easy peasy, no?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Amazing cook! I hope he enjoys the food and his time home.
  • HossHoss Posts: 14,600
    B) At least I got a headstart on Baby Boy and his tapeworm! :laugh: ;)
  • brisket30brisket30 Posts: 122
    What time the party win all that meat?

    Nice work! I love brisket.
  • HossHoss Posts: 14,600
    Me too.I know I will enjoy both! :) Thanks.
  • That is dedication......that pays! Nice
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • Dave in FloridaDave in Florida Posts: 1,147
    Hoss, that looks great!

    Welcome to the Swamp.....GO GATORS!!!!
  • elzbthelzbth Posts: 2,075
    Awesome Hoss! That brisket looks perfect - stand up and take a bow. So, now we know how much an egghead can egg! Fine eatin' at your house this week. :laugh:
  • HossHoss Posts: 14,600
    Thanks.We're eatin the 3 slabs of spares I did on the WSM for dinner. ;)
  • HossHoss Posts: 14,600
    Thanks friend. :)
  • HossHoss Posts: 14,600
    Thanks Dave.It was tastee too.I HAD to sample a little! :blush: :laugh:
  • ResQueResQue Posts: 1,045
    Very nice Hoss! That's a lot of meat! Most I have done is six butts.
  • HossHoss Posts: 14,600
    Thanks e.Brisket and ribs have always been hard for me.I am VERY happy with this brisket.
  • HossHoss Posts: 14,600
    Thanks.6 butts is a BIG chore too. :)
  • transversaltransversal Posts: 719
    Good lookin eats, Hoss.
  • Ive been waiting all day to see those Hoss, Congrats I tip my hat to you and toast a Cheers. Amazing cook. I feel a bit inept posting fish last night after seeing your meaty cornicopia...Enjoy your son and your good eats...
  • 2Fategghead2Fategghead Posts: 9,623
    Wow Hoss. You got it going on. Lots of good eating there. :P I need to cook a brisket soon. I bet you could go another ten hours with the lump you have left. ;)

    Have a great work week. :)
  • HossHoss Posts: 14,600
  • BordelloBordello Posts: 5,926
    A Big Congratulations to ya Hoss and it is well earned. Did you have to do any switching around or maybe I missed a post somewhere??? :whistle:

    Keep up the Great Eggen,
  • HossHoss Posts: 14,600
    Thanks. :)
  • HossHoss Posts: 14,600
    Thanks Tim.You have a great week too. :)
  • HossHoss Posts: 14,600
    No sir.I did have to remove the butts when the brisket was done.Brisket was on bottom :whistle: :blush: Not much trouble though. :laugh: This is the original post.....
  • Austin  EggheadAustin Egghead Posts: 3,907
    Normally I would say a clink of the snifter glass, but toss the dayum glass you deserve the whole bottle!
    You did yourself proud and I am sure the young one will be pleased. Enjoy your time with him.
    Tell the young man the Eggheads here in Austin thank him for his service.
    Large, small and mini now Egging in Rowlett Tx
  • HossHoss Posts: 14,600
    Thanks MUCH! :)
  • Nice, was it a chore getting the brisket out?
  • HossHoss Posts: 14,600
    Not really.I just put the butts in a big pan as I removed them,removed the brisket then threw the butts back on.5 minutes TOPS.
  • BeliBeli Posts: 10,751
    Mi amigo Great cook, why do you have to live so far??? Or is it me??? :P
  • Rolling EggRolling Egg Posts: 1,995
    26 hours? That's all? Hell I don't light my egg if I'm not planning on cooking any longer than that! :whistle: :whistle: Kidding of course! I think my record was about 22 hours maybe. Brisket looks mighty tender and juicy. Me likey! You'll go down like a 20 story building when you finally crash!
  • HossHoss Posts: 14,600
    I PROMISE I would MUCH rather live near you! :) You live in Eden my friend. ;)
  • HossHoss Posts: 14,600
    :laugh: Thanks.Yeah,I'm pooped! :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.