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First long cook on BGE- Brisket and Pork Butt

ToadieToadie Posts: 22
edited 4:20AM in EggHead Forum
I did my first long cook on the Big Green Egg this past weekend, and I did the Boston Butt first. On Friday, I rinsed it, and slathered it with yellow mustard, then rubbed it with TexJoy BBQ seasoning, and wrapped it up in the fridge until Saturday Night. I lit the newspaper in the chimney starter at 11:15, and the temp had stabilized just under 250 degrees by 12:45 (I brought it up to temp slow, per a friend's advice that it's easier to heat the Egg up more, than to cool it off). I used Royal Oak lump charcoal (saving the bag of Big Green Egg brand that I was given with the Egg for when I have the method down, to see if I can tell a difference), and some chunks of hickory from a bag that I bought (not chips, but chunks). I filled the firebox with the new unburned stuff and the hickory, then poured the lit coals from the chimney on top, so that the fire would slowly light the coals below it, to make it burn longer.

I put the Plate-Setter legs-up, and put the drip pan under the grate, and put the butt on at 12:45. I woke up Sunday morning at 4:30 AM to check the temp, to find that it hadn't moved. I woke up again at 8AM, and it stayed exactly the same. I finally opened the Egg at 9:45 (almost exactly 1hr per pound) to check the temp, and it was 195degrees at the thickest part, and almost falling to pieces. I didn't have to open the egg or stoke the fire at all during this entire cook. This is the first time I've done a long cook where the temperature stayed exactly constant the entire time! I wrapped the pork in foil, and put it in a cooler with towels, and it was still hot when I served it for the Cowboys' game that night.

I put a 5lb brisket on directly afterward, and cooked it with the same method, and it turned out great (and had the Texas Meteorite look)! I am thoroughly satisfied with my egg, and I was amazed at how effortless it was to maintain temperature. My experience with offset smokers caused me to run outside to check the temp every hour, which ended up being pointless.



  • Wow, you have a dinosaur there. Did I miss a post? Where did you find that old egg?
  • ToadieToadie Posts: 22
    My girlfriend bought it from a guy on Craigslist here in Austin. It was my birthday present!
  • Cool find. Check and see if it is original clay and not ceramic. If so, be careful going to temps over 450-500*. The clay will become brittle over time. That is a great gift.
  • ToadieToadie Posts: 22
    How would I tell if it's clay?
  • The early BGE ceramic eggs were made in 2 parts and "seamed" in the middle. That egg is before then and a clay model. No worries about it's function, just be careful of the heat. 99.9% certain it is clay.

    p.s. you have email
  • fishlessmanfishlessman Posts: 23,020
    post more pics of the egg and ask about it, it looks like a clay egg and you wont want to sear with it, low and slows and roasting temps are fine but someone with more experience with the older eggs will respond. alot here would want that egg, looks to be in good shape
  • ToadieToadie Posts: 22
    That worries me, because the first cook I did on it was an 800 degree T-Bone grill session.
  • Looks pretty tasty.
  • I just sent you an email
  • ToadieToadie Posts: 22
    I didn't even realize that there was a clay version of the BGE. Is there a serial number or anything that can be used to tell the age?
  • ToadieToadie Posts: 22
    Also, is there any info online about these clay versions? One of the major reasons I wanted the BGE was to superheat it for steaks, but now I am worried about doing that.
  • roosterrooster Posts: 252
  • BacchusBacchus Posts: 6,019
    The best info online is likely right here on the Forum.
    If it it identified as a clay model(by the seam) then definately refrain from high temp cooking. That doesnt mean it's not an excellent slow cooker.
    You could always pick up a used small or mini for high temp cooks.
  • ToadieToadie Posts: 22

    So, is this indeed a clay model? Where is the seam I should be looking for?
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