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
Brisket at the gun club
Options
Luvs to shoot clay
Posts: 774
Nothing too special. This was a 15# brisket that was on sale for Memorial Day for .87. I cooked it at 250 dome indirect for 18 hours to 195 degrees. This was the first time I put aluminum foil under the thin end. It was about 1.5 inches thick compared to about 7 inches thick on the point. Both ends came out about right. I will do this again since it worked so well. I took the beast off around noon, put it in a baking bag with a can of beef broth and put it in the oven at 175 degrees until about 2:30 in the afternoon. Then put it in a soft ice chest and took it to the gun range. We cut it about 6:30 and it was still very hot and it was very tender and juicy. We all ate until we couldn't drink any more then quit and went home. It was a surprise birthday party as well for one of the Ladies that shoots with us.
Here is a cheap chunk of meat.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Here it is seasoned.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
After 18 hours and ready to come off the BGE
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Already enjoying it at the gun club.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Here is a cheap chunk of meat.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Here it is seasoned.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
After 18 hours and ready to come off the BGE
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Already enjoying it at the gun club.
http://s252.photobucket.com/albums/hh39/wcluvslabs/th_IMGP0025.jpg
Comments
-
It looks like you scanned the same picture 4 times....maybe you ate & drank too much...LOL...I am sure it was enjoyed by all....
-
MUST be my computer, I am still working on it. I guess I forgot how to use the dang thing!
-
Cheap chunk of meat.
[img size=150][/img]
Here it is seasoned and ready to go on the BGE.
[img size=150][/img]
After 18 hours and ready to come off the BGE
[img size=150][/img]
Already enjoying it at the gun club.
[img size=150][/img] -
I am posting the pictures between the Img thingy but they don't come out now. Must be missing something?
-
In photobucket, cursor over the picture, drop down to IMG when the dialog box opens, right click to copy. Back in the forum just right click and paste only where you want the photo.LBGE Katy (Houston) TX
-
-
I know I am making this too hard. Shouldn't I be able to see the picture when I hit preview?
-
Yes and if you can't you did something wrong.
-
Just make sure that you have a hard-break (Enter) between your text/photo, or photo/text.
-
That's strange, I have never been able to see the preview picture but it always show's up in my post. :(
Cheers,
Bordello -
Hey... The 'Girls' want to know when you are coming by to see them?
Anytime's fine but you may have to wait your turn to play with them.
Spring "Here For A Limited Time" Chicken
Spring Texas USA -
No Text
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum