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Brisket..... How I do it.
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Once again, thanks for being so generous to everyone in the forum.
Zick
Zick
For pork i smoke for 4 hours again on the grid then slide in the pan with 25/75 mix apple cider vinegar and apple juice. I use the dripping to wet the meat after pulling.
I like the idea of the hot sauce/beer mix, may try that next.
http://www.metalclaysupply.com/Zetex-Plus-High-Heat-Resistant-Gloves-p/59995.htm
Welcome to the Swamp.....GO GATORS!!!!
Blasphemy. Guinness is for drinking! Budweiser is for cooking!
there aren't any flames in an egg. if this were a gas grill, the chips would burst into flame (so wouldn't the chunks, for that matter). not so in an egg.
you want the wood (whether chips or chunks) to be up and down in the lump in the middle of the egg. as long as there is enough wood, the fire will find it
Going to try this recipe this week. Has anyone tried venison this way?
I'm cooking an 8lb flat tomorrow...and trying to decide on a method. I saw another thread recently where someone started the brisket in a rack above the pan, removed the rack after a while, then put it back on the rack to finish. I may give that a try.
http://eggheadforum.com/discussion/1141813/pictures-lots-it-did-happen-first-packer-from-shady-maple/p1
HI all. I tried this method last weekend. 8.5lb choice cut...think it is just a flat(?) but looked MUCH better than the whole briskets I saw at the grocery store (got it from the Navy commesary.) came out ok, but was a bit dry (I think - haven't had a lot of briskets to compare to) and was disappointed in the "sauce." was planning on using the leftover liquid in the pan for sauce, but it was too cooked to do so...so just used worcestershire. I had the dome temp at 300degrees (was calibrated) but still cooked like this. i don't have pic of final cook but below are pics of piece of meat, meat before going on grill, and what pan looked like when done.
maybe next time cook for longer at lower temp?
oh, and it barely fit on the large with the pan...but was able to make it work!