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Friday Cook... Getting back on the bike

hapsterhapster Posts: 7,445
Haven't egged or had any egged food since 4th of July... Been away and work

Well, tonight I plan on making up for that layoff. After we get back from my MIL house from dinner, I am going to do an overnight cook for a possible day of hanging by the BIL pool tomorrow.

8.8# Choice brisket, mostly a flat with a little point on it ($4.99/lb)
8+# Pork Butt, bone in, ($1.29/lb)

The brisket will be done the KISS way, sea salt, ground pepper, and onion salt. The butt I am going to try one of the gifts my elf sent me, some Bad Byron's Butt Rub. Just going to give them both a supper light coat of olive oil for the rubs to stick. Planing on going with a grid temp of around 250 with oak for smoke.

Figured this would be a great way to jump back in and my new base should be in soon, so this can maybe hold me until  the new base is in and the gaskets installed.

I will attempt to add pics and updates later...

Hope everyone has a safe and enjoyable weekend!

H
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Comments

  • AlbertaEggerAlbertaEgger Posts: 1,258
    Sounds great Hap, makes my mouth water. I'm off the meat for awhile. And by the sounds of it they might be taking my gallblader out after another rough night in Hospital. I'll be happy, then I can finally get my shoulder fixed and bolted up when recovered from that, lol. Then..THEN..I will be back cooking a butt or 2. Getting a little sick of fruit and salad. Great choice on the Butt Rub by the way. Good stuff. Looking forward to pics. You guys will be my entertainment for awhile.
    County of Parkland, Alberta, Canada
  • lousubcaplousubcap Posts: 16,771
    @ Hapster-now, that's getting back on the bike!! I'm sure you just failed to mention the stick and bourbon that will help guide you along the journey!!  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • hapsterhapster Posts: 7,445
    Sounds great Hap, makes my mouth water. I'm off the meat for awhile. And by the sounds of it they might be taking my gallblader out after another rough night in Hospital. I'll be happy, then I can finally get my shoulder fixed and bolted up when recovered from that, lol. Then..THEN..I will be back cooking a butt or 2. Getting a little sick of fruit and salad. Great choice on the Butt Rub by the way. Good stuff. Looking forward to pics. You guys will be my entertainment for awhile.
    Get better soon! Hope everything work outs well... :)
  • hapsterhapster Posts: 7,445
    Checking the radar to see when the rain is supposed to let up for at least long enough to get the egg set up and lit...

    Pain in the ass rain...

    I will likely be sipping Sailor Jerry tonight, not sure about the stick yet. :)

    Sounds like its letting up a little...

    See ya!
  • hapsterhapster Posts: 7,445
    Update. The rain has basically stopped. Butt and brisket are rubbed and on, just waiting to the temp to come back up and stabilize before turning in. Probably have time for a stick and some Double Oak...

    Had to tie the butt, very floppy. Cut the tip of my thumb trimming up the brisket; probably because I was wasting time wearing food prep gloves.

    Pics in a little bit
  • nolaeggheadnolaegghead Posts: 26,662
    I go about 10 years between finger slicing.  You should be good for a while now that you got that over with.  Sorry about the weather...I think it'll work out hap.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • hapsterhapster Posts: 7,445
    Thanks @nolaegghead that's good to know.

    Here are the pics so far

    imageimageimageimage
  • hapsterhapster Posts: 7,445
    The grid is at 210 and the flat IT is at 115.

    Think I might have to reposition the brisket probe a little.
  • hapsterhapster Posts: 7,445
    Repositioned the probe, now the IT is at 113. Kinda hoping there is a bit of a stall...
  • LowflyerLowflyer Posts: 785
    Take a nap.
  • hapsterhapster Posts: 7,445
    Lowflyer said:

    Take a nap.

    Going to bed shortly... That's the nice thing about the maverick and its alarm.
  • Letz4wheelLetz4wheel Posts: 236
    I would imagine the last pic was first aid for the thumb?
    Southern Indiana
  • hapsterhapster Posts: 7,445
    Love the Mav...

    The grid temp dropped to 210 and after a slight adjustment of the vents, I'm heading back to bed with the grid temp at 218 and slowly rising.

    The brisket IT is at 162
  • MrCookingNurseMrCookingNurse Posts: 4,628
    Morning hap ~O)


    _______________________________________________

    XLBGE 
  • hapsterhapster Posts: 7,445

    Morning hap ~O)
    Back at ya' :)
  • hapsterhapster Posts: 7,445
    edited July 2013
    The brisket is acting strange. The thin end, which I'm assuming is the flat is at like 173 with my thermapen whilst the other thicker end is at 183. The thin end is really not very tender.

    Should I call an audible and turn it 180?

    The dome temp and grid temp are almost even in the 250's

  • hapsterhapster Posts: 7,445
    Okay. Maybe I have it on "upside down?"

    Turned it 180 and put the probe back into the side that you can see the light kinda falling on. The IT is showing 172 which seems more like it.

    Don't really care about the temp, just want tasty tender results.
    imageimage
  • mokadirmokadir Posts: 115
    Lookin good so far. Can almost smell it from here. Would need a good breeze from the west. Got to get the egg loaded soon for some spares
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • hapsterhapster Posts: 7,445
    The IT is 180...

    Is it possible to have a late stall?
  • hapsterhapster Posts: 7,445
    Brisket is in a stall it seems... So I'm gonna risk it and go get a haircut and then stop for beer and ice. Shouldn't be more than an hour and a half.

    Brother / sister in law coming over at 3 so I will be FTC for an hour or two
  • henapplehenapple Posts: 15,986
    Centex posted last week about a brisket double stall.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • lousubcaplousubcap Posts: 16,771
    As noted by @henapple briskets and butts can experience the second stall-I have seen them in the high 180's to low 190's where it can take 3-4 hours to move around 5 *F.  Recall for the brisket it is "finished" when you can probe the thickest part of the flat with no resistance in either direction.  At that time the point will likely be reading 5-10*F hotter but due to the heavy fat content, it will be just fine.  Sounds like a great cook-enjoy the end-result!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • hapsterhapster Posts: 7,445
    Just as I was leaving; the temp creeped up to 183, I got scared... Pulled the butt and the brisket, covered foil pan and moved them into a 180 deg oven while I was gone. Left the egg set like they were still on there

    Came home and checked the meat, the butt was very tender and around 180. The brisket was still tough and around 180 as well. Put the brisket back on the egg and it has fallen to 174

    WTF?

    Do I just jack the egg up and turbo finish it?
  • nolaeggheadnolaegghead Posts: 26,662
    If you want it done quick, crank up the egg.  If you have time, don't crank it up so much.  I'd finish it off at 275-350 depending on when ya need it.  But pull when the thick part of the flat is fork tender.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • hapsterhapster Posts: 7,445
    If you want it done quick, crank up the egg.  If you have time, don't crank it up so much.  I'd finish it off at 275-350 depending on when ya need it.  But pull when the thick part of the flat is fork tender.
    Thanks... bumped it hair. The grid is currently at 235 and the IT is 176. The butt has been pulled an sauced with Trilby's Mild sauce and it tastes fantastic. Can't believe it took an Elf gift for me to try Byron's.

    Made a red cabbage salad and will be having some Bushes baked beans as well. Picked up some seedless watermelons for dessert.
  • hapsterhapster Posts: 7,445
    Here's the finished butt

    image
  • hapsterhapster Posts: 7,445
    Thanks guys for the advice and help... I think the stall is over. The IT is now 194 and I will be checking for tenderness and then a little FTC

    Ill post some pics later
  • nolaeggheadnolaegghead Posts: 26,662
    Looks good hap, wanna see some pics of that sliced goodness!  I'm gonna cook a brisket tonight, this is pumping me up.  Haven't done one in months.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • MrCookingNurseMrCookingNurse Posts: 4,628
    Bring it home hap! Good looking butt right there. I'm just a hour or two behind you B-) (minus a brisket)


    _______________________________________________

    XLBGE 
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