Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Montreal smoked meat is ready.
Well its been a long wait. I brined the brisket in a wet brine for 12 days. I cooked the brisket indirect at 225f with sugar maple for smoke. I fully cooked the brisket on the kamado without steaming. All rubbed and ready to cook.
The bark is set and ready for the butchers paper. What a mess of wires.
I first probed the brisket at 194f and its ready...probes like butter.
Close up of the bark
I should have probed a little sooner the first 1.5"-2" of the flat was too tender to slice.
The bark is set and ready for the butchers paper. What a mess of wires.I first probed the brisket at 194f and its ready...probes like butter.
Close up of the bark
I should have probed a little sooner the first 1.5"-2" of the flat was too tender to slice.
Comments
-
Mighty fine looking grub brother. Solid all the way around.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
That looks incredible.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks good. So how was it?2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
@texaswig the taste was awesome.
-
-
Nice!____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
Looks great
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
-
Beautiful!
-
Great looking cook !!!
-
Looks great! If you have a section that's too tender to slice, refrigerate that section and slice it cold and you have cold cuts.
______________________________________________I love lamp.. -
@nolaegghead thanks for the tip. All the crumbled pieces I saved for pountine.
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum