Stacked a grate on top of my XL

DaHawg

Hi,

I am new to the community. Purchased a used XL off of the Facebook market.

Was going kinda big with two briskets for my first long smoke and wanted some extra space for Mac n Cheese and some jalapeno poppers.

So, based on some pics from the BGE forum I made my own.



 Worked grate. lol!

DaHawg

Here are the briskets about two hours before we pulled them.

The point and the portion of the flat under the point were juicy and tender.

The tip of the flat was dry and pretty tough. Maybe should have wrapped it or even taken it off much earlier.

Battleborn

Great job on that cook!

DaHawg

Thanks, it was a long night!

Photo Egg

Looks great...
Looks like you need a little more indirect coverage to help protect the ends.
You would have liked the "XL Flip Ring" that Ceramic Grill Store used to make...

Legume

they look great, but you didn't use the stacked grate for the briskets?

DaHawg

Legume said:

they look great, but you didn't use the stacked grate for the briskets?

No, we put the brisket on around midnight and built the stacked grate in the morning.

Ladeback69

The briskets look great.  Did you let them rest before slicing?  I like to wrap mine in foil and let then sit for at least 20 to 30  minutes before slicing or if possible FTC it for a few hours before slicing. 

Nice first cook and left over brisket is good in chili or other meals.

Did you use regular bolts for on the raised grate or Stainless?  I have 3.5" SS bolts on mine and have been thinking of going to 6" bolts, but don't want to pay the price for the SS bolts.

Welcome to the Eggdiction.

THEBuckeye

Where's the main course??

DaHawg

Ladeback69 said:

The briskets look great.  Did you let them rest before slicing?  I like to wrap mine in foil and let then sit for at least 20 to 30  minutes before slicing or if possible FTC it for a few hours before slicing. 

Nice first cook and left over brisket is good in chili or other meals.

Did you use regular bolts for on the raised grate or Stainless?  I have 3.5" SS bolts on mine and have been thinking of going to 6" bolts, but don't want to pay the price for the SS bolts.

Welcome to the Eggdiction.

They were wrapped in a cooler for about two hours before slicing. I am going to have to try the chili.

I used the zinc coated hardware from Lowes. Read somewhere that the temp zinc vaporizes at is pretty high. Should not be a prob at the temps used for grilling. Hope that anonymous person on the forum was correct, lol!

Thanks, enjoying my Egg so far!

DaHawg

THEBuckeye said:

Where's the main course??

The brisket was the main course.

forgot to take more pics. It was funny how rushed everything felt for it being a 12-13 hour cook! I will have more pics next time.

ryantt

Good looking post, glad it all worked out well.

DaHawg

ryantt said:

Good looking post, glad it all worked out well.

Thanks, it wasn't to bad for a first time.

DaHawg

Photo Egg said:

Looks great...
Looks like you need a little more indirect coverage to help protect the ends.
You would have liked the "XL Flip Ring" that Ceramic Grill Store used to make...


Like this?

Still for sale, good add on?

https://ceramicgrillstore.com/products/xl-solid-sheet-ring

Photo Egg

DaHawg said:

Photo Egg said:

Looks great...
Looks like you need a little more indirect coverage to help protect the ends.
You would have liked the "XL Flip Ring" that Ceramic Grill Store used to make...


Like this?

Still for sale, good add on?

https://ceramicgrillstore.com/products/xl-solid-sheet-ring

No, that's a reducing ring. The Flip is no longer made.
It is a stainless steel ring that raises the XL 24" cooking grate to felt level.
Or you can flip it over and it will raise a 22" cooking grate 3-4 inches higher into the dome. It is my favorite add on piece for my XL.
Photos below showing the ring in both positions. So it's kinda like having a WOO Ring that raises 2 sizes of cooking grids at different levels.

DaHawg

Ah, I see. Your food looks amazing, btw...

Photo Egg

DaHawg said:

Ah, I see. Your food looks amazing, btw...

Thank you...the XL is a grilling machine. Having the larger cooking area  is amazing. If I tried this on my large it would be an over crowded steam bath with little chance of getting crispy skin without drying the chicken in the fridge overnight.

The Cen-Tex Smoker

assuming you sliced it correctly (against the grain) if it was tough, it was under done, not over. brisket will fall apart when it's overcooked. 

lousubcap

Welcome aboard and a strong start right there.  Deep end of the pool with a double brisket cook.  You have got some cooking acreage to play with right there.  Above all, have fun and don't run out of adult supervisory beverages.

Hans61

Grate looks great

EggHeadinFlorida

DaHawg said:

Hi,

I am new to the community. Purchased a used XL off of the Facebook market.

Was going kinda big with two briskets for my first long smoke and wanted some extra space for Mac n Cheese and some jalapeno poppers.

So, based on some pics from the BGE forum I made my own.



 Worked grate. lol!

Food looks great!

 You said you bought the grill off the "Facebook market."  I'm guessing you bought it used?  If that's the case you do realize you're not entitled to any warrantee that the  manufacturer offers when you purchased it brand-new from an authorized dealer right?

 Out of curiosity what did you pay for this egg?

DaHawg

EggHeadinFlorida said:

Food looks great!

 You said you bought the grill off the "Facebook market."  I'm guessing you bought it used?  If that's the case you do realize you're not entitled to any warrantee that the  manufacturer offers when you purchased it brand-new from an authorized dealer right?

 Out of curiosity what did you pay for this egg?

Thanks, it was good, just dry in the tip of the flat.

Yeah, aware of the warranty issue. But, I paid $600 for the XL Egg with the cyprus table, plate setter, ash tool and five bags of Royal Oak lump charcoal. I spoke to the dealer who sold the setup originally. He said the bill was just shy of 2k.

DaHawg

lousubcap said:

Welcome aboard and a strong start right there.  Deep end of the pool with a double brisket cook.  You have got some cooking acreage to play with right there.  Above all, have fun and don't run out of adult supervisory beverages.

I am thinking a bit to deep, lol!

DaHawg

The Cen-Tex Smoker said:

assuming you sliced it correctly (against the grain) if it was tough, it was under done, not over. brisket will fall apart when it's overcooked. 

There has got to be a point when too long is no longer good. The tip of the flat was to dry and even a bit hard.

The dome temp never got over 250. Pulled the brisket when the thickest point was 195. Flipped after eight hours but never wrapped while cooking. Did wrap and put in a cooler for two hours after pulling.