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75 lbs of brisket - suggestions
Comments
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+1 and @spence you know the carnal rule...so where are the pics?TexanOfTheNorth said:I'm confused... how was this 75lbs. of brisket?
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Maybe 7.5 lbs
) XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
Durangler said:
Maybe 7.5 lbs
)
) Just a hack that makes some $hitty BBQ.... -
Yep, I'll bet it was 7.5They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I hesitated to mention it (given some of your other posts) but I think you mean "cardinal".NPHuskerFL said:I'm confused... how was this 75lbs. of brisket?
+1 and @spence you know the carnal rule...so where are the pics?
---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Durangler said:Maybe 7.5 lbs
)
Nah, re-read the first post. It don't make sense and he can't blame it on spell check either. LolDave - Austin, TX -
My question is why a point and a flat? Buy the poor man packer.
Just a hack that makes some $hitty BBQ.... -
@TexanOfTheNorth...Seriously?! Yes I meant cardinal. Not carnal! This autocorrect feature is killing me. Lol.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Terrebandit said:Durangler said:Maybe 7.5 lbs
)
Nah, re-read the first post. It don't make sense and he can't blame it on spell check either. Lol
Just did it again. And it's not spell check. It's autocorrect using swipe on my mobile. Perhaps I need to go back to typing it. Nope this is faster. But, normally I catch lil errors like that. It slipped by.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
spence said:Update to the story, I was given one flat and one point to smoke. Both of these meats were different sizes. I smoked the point all night and put the flat on early in the morning. I was really pleased with the smoke on the point, I used Pecan chips mixed throughout the lump. Also I just used salt and pepper. I pulled the briskets off at 195 and followed the FTC method. All in all the meat turned out very good. Sorry no pictures. Thanks to all your responses.Nah, re-read the first post. It don't make sense and he can't blame it on spell check either. Lol
:-BXL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ -
Swipe when going fast will mess up. So call it autocorrect, predictive/swipe, or whatever you want. But, cardinal vandal carnival carnal all came from the exact same swipe (just did it to prove a point). I simply didn't catch it.
Edit: it's Easter and I'm totally NOT that disrespectful. It was done in err.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Now I know why I didn't join in at the beginning !
[-XBilly
Wilson, NC
Large BGE - WiFi Stoker - Thermapen - 250 Cookbooks -
@NPHuskerFL... I was just having some fun with you. Did not at all intend to suggest ill-intent on your part.NPHuskerFL said:Swipe when going fast will mess up. So call it autocorrect, predictive/swipe, or whatever you want. But, cardinal vandal carnival carnal all came from the exact same swipe (just did it to prove a point). I simply didn't catch it. Edit: it's Easter and I'm totally NOT that disrespectful. It was done in err.
>- ---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Durangler said:spence said:Update to the story, I was given one flat and one point to smoke. Both of these meats were different sizes. I smoked the point all night and put the flat on early in the morning. I was really pleased with the smoke on the point, I used Pecan chips mixed throughout the lump. Also I just used salt and pepper. I pulled the briskets off at 195 and followed the FTC method. All in all the meat turned out very good. Sorry no pictures. Thanks to all your responses.Nah, re-read the first post. It don't make sense and he can't blame it on spell check either. Lol
:-B
The above statement couldn't be caused by swipe, autocorrect ext. Maybe he just forgot about the other briskets. And if not I want to see the singular point and singular flat that make up 75# of brisket. ;-)
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
@TexanOfTheNorth...no we're good. :-bdLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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