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The Salado Brisket Número Dos.

Ok- so I'm doing the Salado Brisket again tonight. Same exact brand, same soft floppy feel in the cryo, but it was 10.5 lbs before trimming (Salado brisket was like 12.5)

Fairly low yield with 2.5 lbs of hard fat trimmed off for an 8lb net when it went on the egg but it still looked and felt very good. It is an Excel Choice Packer

Rub was Bad Byron's again, no binder. The only thing I did different was play with the smoke ring a little. I put it in the freezer for an hour or so until internal was 33.8 and the egg temp was 194 and billowing oak smoke when I put it on. I'm keeping it at 225-250 to max the smoke ring. I've done this once before and it didn't make a difference. Just playing around to see if it works.

Anyhoo..... We'll let you know tomorrow pm what the verdict on all this is. It will probably rest 5-6 hours before I can get back to it tomorrow.

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos

Photobucket Pictures, Images and Photos


Photobucket Pictures, Images and Photos




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Comments

  • MickeyMickey Posts: 16,025
    You go girl
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • JRWhiteeJRWhitee Posts: 2,567
    Thats confidence when you start experimenting with briskets. Can't wait to see the results.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • EggcelsiorEggcelsior Posts: 10,449
    CEN-TEX! YOUR HAND IS ON FIRE!!!

    I'm amazed that thermapen is holding 33.8 with flames licking it.
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  • henapplehenapple Posts: 13,527
    I just left the Boro... it'll take about 12 hrs for me to get there.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    I just left the Boro... it'll take about 12 hrs for me to get there.

    actually, I'll be needing you to stop in Alaska to pick me up a pallet of OO. I'll FTC it until you get here :)

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  • JRWhitee said:
    Thats confidence when you start experimenting with briskets. Can't wait to see the results.


    nah, I mess with them all the time. i know this won't do anything other than give it a smoke ring (maybe)

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  • EggcelsiorEggcelsior Posts: 10,449
    henapple said:

    I just left the Boro... it'll take about 12 hrs for me to get there.

    CT, it's a 4 hour flight for me to Austin. If you can pick me up, I'll bring crabcakes and buy the beer.
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  • I just left the Boro... it'll take about 12 hrs for me to get there.
    CT, it's a 4 hour flight for me to Austin. If you can pick me up, I'll bring crabcakes and buy the beer.

    done.

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  • hapsterhapster Posts: 6,381
    Can wait to see the results.... Thanks for sharing.
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  • Austin  EggheadAustin Egghead Posts: 3,303
    And what time is diner?:-). If it is half as good as the one in served in Salado you will have a winner.
    Eggin in SW "Keep it Weird" TX
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  • MickeyMickey Posts: 16,025
    edited March 2013
    And what time is diner?:-). If it is half as good as the one in served in Salado you will have a winner.
    Everybody but me got some. Dammit!!!!!!!!!!!!!!!!!!!!!
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • lousubcaplousubcap Posts: 5,894
    Will be watching the finish for this one-want to see it the cool-down trick is the key to the consistent triple or home-run.  Regardless, I will give this cook a go with the proverbial flat next week.
    Louisville
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  • Austin  EggheadAustin Egghead Posts: 3,303
    lousubcap said:
    Will be watching the finish for this one-want to see it the cool-down trick is the key to the consistent triple or home-run.  Regardless, I will give this cook a go with the proverbial flat next week.

    Don't forget the "son factor". Could be the young one might have the magic touch
    Eggin in SW "Keep it Weird" TX
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  • RACRAC Posts: 1,314
    Keep us posted!

    Ricky

    Spring, TX

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  • looks good. If you like eating meteors. looks like a late afternoon finish (still only 148 internal). temp dropped 30 degrees last night so fire was 170 this morning. Back to 240 now and chugging along

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  • Little StevenLittle Steven Posts: 27,055
    You are such a f2&7##% showoff!

    Steve 

    Caledon, ON

     

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  • RoundTownerRoundTowner Posts: 125
    Your lucky the wind is from the north... Or I could track you down!
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  • henapplehenapple Posts: 13,527
    Have you Bern eating Cen-Tex's brisket again?
    Why yes, yes I have.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • =))

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  • Stalled out nicely at 171 (maverick reads 182 same spot. I know who i trust)

    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos

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  • lakewadelakewade Posts: 372
    Looking good.  

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • henapplehenapple Posts: 13,527


    henapple said:

    I just left the Boro... it'll take about 12 hrs for me to get there.




    actually, I'll be needing you to stop in Alaska to pick me up a pallet of OO. I'll FTC it until you get here :)



    that means I'll have to drive through YK, OM, YW, VN and XT.... dang.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lakewade said:

    Looking good.  

    Come help me eat later. Metcalf is coming out. We are out at the racetrack driving fast karts.

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  • TxAg93TxAg93 Posts: 123
    Looks like you got your meteorite. Tasty looking.
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  • henapplehenapple Posts: 13,527
    I'm coming through there in June....o expect brisket and bread.... and alcohol.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TxAg93 said:
    Looks like you got your meteorite. Tasty looking.


    I can't wait to dig in. It's been in the cooloer since 3. eating in 30 minutes or so. I'm about to pull it out to allow it to cool a little. I'm interested to see if I got a smoke ring since i did all the stuff you are supposed to do to get one. I've done it before and it didn't make a difference. I really only care about the taste and texture but the smoke ring is just for fun. I can't let those guys out in San Francisco (Smitty) make prettier briskets than me! :))



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  • calikingcaliking Posts: 6,583
    edited March 2013
    Pretty be damned... taste is where the money is. The famed "Salado Brisket" was a million bucks! Waiting for the food pr0n... I'm getting tingly all over just thinking about it.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • It was identical to the Salado brisket. Zero smoke ring even with all the tricks but flavor and texture were really good. This is like the 5th in a row that I've done this way and they have all turned out really well. I'm done playing around with brisket. This is it for me.

    Would love to hear our science mixed breatheren chime in on the smoke ring phenomenon but that's just for me to learn something.


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  • Photobucket Pictures, Images and Photos

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