Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Dang, it's dark outside.......

SandbaggerSandbagger Posts: 977
edited 3:11PM in EggHead Forum
<p />I just fired up the large and got four hours til the sun comes up......[p]122_2266.jpg
New personal best prepping this brisket flat, I only used four latex gloves. That beats my old record by maybe 8-10 gloves. Man, now I wonder what I'm missing with that brisket.......


  • NCqueNCque Posts: 76
    Sandbagger,[p]Looks pretty good. I've got one on right now as well. How long do you expect to cook that one? Travis
  • Sandbagger,
    Looks like you're off to a good start. The nice thing about owning a BGE is you can now go back to worry-free sleep and let the Egg do it's thing. [p]Merry Labor Day to you.[p]Spring "Cook'n Breakfast on The Egg This Morning" Chicken
    Spring Texas USA

  • JM3JM3 Posts: 272
    Sandbagger,[p]It was a dark night. I was out in it a few times.[p]I put a 14# packer brisket and a 10.5# pork butt on yesterday at 2 PM. It is 7 AM now and they are both at 170-173. Not sure if they are through the plateau yet. Hopefully they'll be done by around 10 AM.[p]John
  • 122_2270.jpg
    <p />JM3, At the four hour mark, it's 155 internal at 225 grid. I either just entered or am approaching the plateau. It should be ready mid afternoon. I popped a little bubble on top. I should have left it alone, but curious minds. That little tail in front won't make the whole cook. It's got my name written all over it....LOL[p]Tom

  • Spring Chicken, between the egg and guru, I got four more hours of sleep, worry free sleep that is. It's a labor of love today....T

  • Sandbagger,
    I'm sure glad those gloves come in a 500 pack. *-10 is about right for a brisket.
    Looking good.

  • NCque, It's a seven pound flat, elevated grid with a 225 grid temp. I'm looking at 10 to 12 hours for 195 internal. Somwhere in the plateau I will foil it and add a little beef broth which should speed things up a bit. Good luck with yours. T

  • NCqueNCque Posts: 76
    Spring Chicken,[p]That's exactly what I did and got back up to a dome temp of about 160 :( Only there for about 1/2 hr to 45 min and internal is at 155 right now. Think it'll be ok. Can we bad-talk lump on this forum? Trying something new with this cook and am not pleased.
  • Sandbagger,
    The night and lamp shot is spectacular! Award winning. Do you think it would be crisp blown up? If so; Would it be available. Really, that is a terrific shot![p]Phil, D' Lucky Duck

  • Lucky Duck, dang if I'd known, I would have bathed the egg. Copy off the pic. and see what you get. T

  • Car Wash Mike, How did you come out on your brisket...T

  • Sandbagger,
    Just a little dry but not to bad. Thing was just way to lean. Any thoughts on reheating for today?[p]Mike

Sign In or Register to comment.
Click here for Forum Use Guidelines.