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Time is of the essence - Brisket (17#) & Shoulder (10#) cook

cazzycazzy Posts: 7,565
edited July 2012 in EggHead Forum
My son's 2nd birthday party is tomorrow and I'm set to leave at noon assuming the meat cooperates.  Put the brisket on my LBGE at 3:30pm and the butt on my SBGE at 4:00pm and have run into a few complications thus far.  

1st, my pit sensor for the small is shot so I'll be manually monitoring the temp tonight.  

Then came the rain, so I jacked my umbrella from the outdoor table and used cinder blocks to stabilize it. lol (rain has obviously passed but it's supposed to rain more tonight)
image

Now my bigger issue (maybe haha) is that the brisket seems to be cooking very quickly.  The flat is at 163.6 (stoker set to 250), the point is at 151.6 and the butt is at 143.5 (cruising at 225).

Should I start making some temp adjustments now or should I wait till midnight?  I'm shooting for 195-200.  

I rubbed the brisket with TX BBQ Grand Champion and the butt was rubbed with Dizzy Dust (Coarse).  Cen-Tex linked me his recipe for some great finishing vinegar sauce that i'll mix into the butt after it's pulled.  It definitely smells like it has some zing.

The members on this board are incredible.  Cen-Tex has provided me with a slew of information via PM.  Can't say how invaluable our board members are...especially since Travis did the same for me my 1st brisket cook.  


Just a hack that makes some $hitty BBQ...
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Comments

  • cazzycazzy Posts: 7,565
    Oh, sorry for not snapping pics of the rubbed meat or of the meat on the grill.  Was running behind...
    Just a hack that makes some $hitty BBQ...
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  • Are you stalling out at the 163?

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  • at 17 lbs you should be OK on that hunk o beef. it will stall for hours (5-7) at that temp. 

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  • cazzycazzy Posts: 7,565
    Are you stalling out at the 163?
    It actually dropped to 158. Is that weird??
    Just a hack that makes some $hitty BBQ...
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  • Are you stalling out at the 163?


    It actually dropped to 158. Is that weird??
    totally normal. You are in the stall.



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  • travisstricktravisstrick Posts: 4,796
    That's perfect. Should hold for a few hours.
    Be careful, man! I've got a beverage here.
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  • cazzycazzy Posts: 7,565
    So it looks like the butt will be done early and the brisket is right on schedule (at 180).  Just did a manual temp check and the butt is at 190 in several areas.  It's not like butter tho like I expected but maybe that's because it needs more cooking.  What's the longest I can safely FTC a butt?

    image

    image






    Just a hack that makes some $hitty BBQ...
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  • Let the butt come up to 200. They should be done around the same time. You can hold a butt or a brisket 4-6hours easily. Lots
    Of foil, 2-3 towels in a cooler. I've gone 12 hours that way. Looks like you are in perfect shape!

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  • JWBurnsJWBurns Posts: 334
    I'm intrigued to know more about this finishing sauce.

    Does it replace the BBQ sauce? When do you add it? Recipie?
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  • Caz- can you post the links I gave you? I'm headed out for a run. Be back in a bit.

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  • cazzycazzy Posts: 7,565
    Just a hack that makes some $hitty BBQ...
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  • cazzycazzy Posts: 7,565
    I rolled with the pretty simple.
    Just a hack that makes some $hitty BBQ...
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  • JWBurnsJWBurns Posts: 334
    Thanks for the recipie.

    Does this sauce keep well in the fridge for later use?
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  • cazzycazzy Posts: 7,565
    Thanks for the recipie.

    Does this sauce keep well in the fridge for later use?
    1st time making so I have no clue. The instructions did say it gets better with rest. There really isn't anything in there that would make me think it wouldn't keep.

    Just a hack that makes some $hitty BBQ...
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  • It keeps forever. It's all vinegar.

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  • cazzycazzy Posts: 7,565
    Let the butt come up to 200. They should be done around the same time. You can hold a butt or a brisket 4-6hours easily. Lots
    Of foil, 2-3 towels in a cooler. I've gone 12 hours that way. Looks like you are in perfect shape!
    Damn...you were spot on...this is going to be perfect timing. :D
    Just a hack that makes some $hitty BBQ...
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  • Let the butt come up to 200. They should be done around the same time. You can hold a butt or a brisket 4-6hours easily. Lots
    Of foil, 2-3 towels in a cooler. I've gone 12 hours that way. Looks like you are in perfect shape!
    Damn...you were spot on...this is going to be perfect timing. :D
    Like our good friend the cap always says: better to be lucky than good any day. Glad it worked out. Your family is going to enjoy a feast.

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  • cazzycazzy Posts: 7,565
    They sure will!
    image
    Just a hack that makes some $hitty BBQ...
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  • mcmacmcmac Posts: 481
    Wow... I think I'm starting to drool! I'm sure everyone loved the food.
    XL BGE -  Med BGE - Mini BGE - Traeger Pellet Grills

     Hillsboro OR
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  • Nice Cazzy. That looks awesome. Let me know how it turned out. I need to try that rub too.


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