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
Going for Gold
Comments
-
@DoubleEgger, come out of your brisket coma and let us see.Sandy Springs & Dawsonville Ga
-
I just finished it. Meat coma is setting in now.
-
-
Holy Shlt that's looks spectacular!! Awesome bark and sides brother double!Sandy Springs & Dawsonville Ga
-
Over the top, my gracious that is incredible! Did you wrap or FTC?"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
WHAT! 14.25 lbs of very fine brisket smoked for 12 ~ 14 hours and all you put on your plate is two very thin cut pieces. If Atlanta wasn't so far, I'd come over and show you how to fill your plate. Geez.DoubleEgger said:
Looks good mate ... nice cook.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
-
Looks great man!Large BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
You could easily be there by dinner time tomorrow. Not like you have to be at work Monday...Jeepster47 said:
WHAT! 14.25 lbs of very fine brisket smoked for 12 ~ 14 hours and all you put on your plate is two very thin cut pieces. If Atlanta wasn't so far, I'd come over and show you how to fill your plate. Geez.DoubleEgger said:
Looks good mate ... nice cook. -
It was 15hrs on the egg. Those pieces are "Franklin approved" slices ( the thickness of a pencil) to ensure I could pass his pull test. We had another couple over so I didn't want to look like a glutton. I did go back for seconds, thirds, and fourths though!Jeepster47 said:
WHAT! 14.25 lbs of very fine brisket smoked for 12 ~ 14 hours and all you put on your plate is two very thin cut pieces. If Atlanta wasn't so far, I'd come over and show you how to fill your plate. Geez.DoubleEgger said:
Looks good mate ... nice cook.
-
No wrap during the cook. It was thawed in the fridge for 4 weeks so it was super floppy. It was probing like butta and pulled off the egg when the thickest part of the flat was 178F. I did FTC it for about three hours until our guests arrived and we ate the appetizer I made. Bacon arugula cream cheese stuffed mushrooms with a cream sauce from the BGE cookbook. I forgot to take photos of that as I was super busy getting everything ready for the get together.YukonRon said:Over the top, my gracious that is incredible! Did you wrap or FTC? -
Um, I would have:DoubleEgger said:
No wrap during the cook. It was thawed in the fridge for 4 weeks so it was super floppy. It was probing like butta and pulled off the egg when the thickest part of the flat was 178F. I did FTC it for about three hours until our guests arrived and we ate the appetizer I made. Bacon arugula cream cheese stuffed mushrooms with a cream sauce from the BGE cookbook. I forgot to take photos of that as I was super busy getting everything ready for the get together.YukonRon said:Over the top, my gracious that is incredible! Did you wrap or FTC?
1) Embarrassed MBW by eating all the stuffed mushrooms.
2) Showed everyone what a glutton I am by filling my plate up with brisket. And eating that until I could not move from a food coma.
if ever invited to such a fine meal.
I would however bring a few bottles of my best.
Take notice, you have been warned!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
@DoubleEgger - great result and I'm sure a treat for all. Wow- I have only cooked the SRF black and the soonest I have seen one finish is around 187*F- I woulda missed yours with the gold at 178*F. Learn something new every day but I don't hold out for going for the gold any time soon.
I'm happy with no blow-back from SWMBO for the black buys.Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
That looks awesome. SRF is soooooo good and you nailed it.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
That looks Awesome, I learned something on the 178 finished temp, a gold brisket is on my SRF list.Charlotte, Michigan XL BGE
-
What a great brisket cook.
I think it time to start to brine a brisket. -
-
@DoubleEgger, killer all the way around brother!
Sandy Springs & Dawsonville Ga -
Best leftovers on the planet!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
-
@DoubleEggerThis looks great. I've been hesitant to pull the trigger on a SRF for a while. I'm sure it's better, but is it worth it?XL & MM BGE, 36" Blackstone - Newport News, VA
-
Absolutely. Honestly I can't say that the Gold is that much better than the Black especially considering the price difference. My advice is to buy 2 Blacks and take advantage of the 11% discount.johnnyp said:@DoubleEggerThis looks great. I've been hesitant to pull the trigger on a SRF for a while. I'm sure it's better, but is it worth it? -
Dam..... Double Dam!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
-
@YukonRon - Great cook, that looks fantastic, awesome!
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum