smoking

David

Just got a large egg, and was excited to smoke a brisket. Being a transplanted Texan attempted dry rub and traditional Texas style method. Built the fire as directed. Temp. kept fluctuating between 200-300. At lower end was not creating smoke, at higher end cooking way too fast. I would appreciate guidance.

JSlot

David,[p]It would help if you told us what setup you are using. Are you cooking direct or indirect? Also, you said you built the fire as directed. Directed by who? If you are using the manual that came with the Egg, that could be part of the problem. Aside from the pictures of the Egg parts, the manual is best used to start your next fire. If you are cooking the brisket indirect, 250-275° should work fine. Just because you don't see smoke coming out doesn't mean nothing's happening. Did you use and wood chips/chunks? Give us some more info and we'll get you pointed in the right direction.[p]Jim

RhumAndJerk

David,
I have always had success with this recipe. And correctly done, I guess that it should be cooked directly over the coals, however I just place the V-Rack in a cheap aluminum pan to catch the drippings.[p]One of the best aspects of this recipe is the rub that is used. Some BBQ Rubs when put on beef, make the beef taste like pork This simple rub recipe will complement the beef flavor nicely and not overpower the pure beef flavor.[p]I just made one of these for Memorial Day and it was gone inside 20 minutes. I even cooked it at 375 for four hours simply because I fell asleep.[p]Hope this Helps,
RhumAndJerk

[ul][li]Elder Ward’s World Class Brisket[/ul]

David

JSlot,
Sorry, I would call it direct, with drip pan & rack for meat. Built the fire according to the manual, sounds like that's not a good idea. Used fairly large well soaked mequite chunks. Regulating the temp was difficult, at best.
Is it possible to smoke indirect in the egg?

Unknown

David,[p]If you're using a drip pan, you're cooking indirect.

Zip

David,[p]From what you have just described that was a indirect cook if the drip pan was between the fire and the meat. You can accomplish a indirect in a variety of other ways. Pizza stones, plate setters, pans filled with water or sand, or somethind as simple as aluminum foil between the fire and the meat is a indirect cook. I would suggest not soaking you wood. I just don't do that, ever! Use it dry. Wet wood smolders and creates nasty smoke, even though it very common for folks to recommend it. Some of the best flavors come from smoke you can barely see. Something else to consider is that a little mesquite can go a very long way.[p]Fire control is something that for some is very easy and others the main reason for getting rid of this kind of cooker. I would suggest taking a look at the post I have linked and doing the exercise a couple of times on a empty cooker. This will certainly provide you with alot of experience, hands on that will benefit you in the long run. Having control of the fire is probably the most important skill in bbq....period.[p]Ashley[p]
[ul][li]http://biggreenegg.com/wwwboard/messages/83015.shtml[/ul]