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Instructional Brisket!
Comments
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cazzy I've got 2 of the 12" slicing knives that's on the website you posted, love them.Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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@cazzy looks great , brisket is by far my favorite so far also nice that you made a future eggheadLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Cazzy, That looks incredible. I Ate Pecan Lodge yesterday here in Dallas and that brisket looks exactly likes his. I still have not prefected the juicy part off the brisket.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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Good Job ! I am gonna have to try one,I made one last week "travisstrisck" style turned out great ! But would like to compare.
Ova B.
Fulton MO -
Looks like the knives are on special today- I would have picked the 14 inch but the 12 inch has a better discount- might be easier to store and just as good?Charleston, SC
L/MiniMax Eggs -
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I'm picking up the 14". I read up some more on them and they appear to be pretty good.booksw said:Maybe the 14"??
Just a hack that makes some $hitty BBQ.... -
Thanks Tuttle! What technique do you use?TUTTLE871 said:Cazzy, That looks incredible. I Ate Pecan Lodge yesterday here in Dallas and that brisket looks exactly likes his. I still have not prefected the juicy part off the brisket.
Just a hack that makes some $hitty BBQ.... -
Nice looking brisket Cazzy! I have that knife in a 12" & it is plenty long enough for any brisket. I've been considering getting a 10" instead for those times when I need to take a slicer with me. IMO and for my needs the 14" would be overkill & I'd never really need the extra 2". I use their magnetic blade guards for storage & travel and I don't see one offered for a 14": http://www.cutleryandmore.com/victorinox-forschner/edge-mag-magnetic-blade-guard-set-p111399XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Thanks for the info! I guess I'll get the 12"...but I am a Texan so there is someone whispering in my ear that "bigger is better" lolR2Egg2Q said:Nice looking brisket Cazzy! I have that knife in a 12" & it is plenty long enough for any brisket. I've been considering getting a 10" instead for those times when I need to take a slicer with me. IMO and for my needs the 14" would be overkill & I'd never really need the extra 2". I use their magnetic blade guards for storage & travel and I don't see one offered for a 14": http://www.cutleryandmore.com/victorinox-forschner/edge-mag-magnetic-blade-guard-set-p111399
Just a hack that makes some $hitty BBQ.... -
Great Job Cazzy, cooking and teaching! Wish I had a mentor to teach me the ropes!
LBGEGo Dawgs! - Marietta, GA -
cazzy said:
Cazzy, That looks incredible. I Ate Pecan Lodge yesterday here in Dallas and that brisket looks exactly likes his. I still have not prefected the juicy part off the brisket.
Thanks Tuttle! What technique do you use?Using a Flat insted of Packer was my first problem. I cook it at 200 where I should be at 275 or 300 (I think this is me still thinking I am using my old smoker).
But I do like to marinate my brisket in Beer and Alegro the day before and coat them with DP Red Eye.
My next plan is to go to my favorite butcher (Rudolphs in Dallas) and get a packer and cook at 275 or 300 and set it and forget it.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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TUTTLE871 said:cazzy said:
Cazzy, That looks incredible. I Ate Pecan Lodge yesterday here in Dallas and that brisket looks exactly likes his. I still have not prefected the juicy part off the brisket.
Thanks Tuttle! What technique do you use?Using a Flat insted of Packer was my first problem. I cook it at 200 where I should be at 275 or 300 (I think this is me still thinking I am using my old smoker).
But I do like to marinate my brisket in Beer and Alegro the day before and coat them with DP Red Eye.
My next plan is to go to my favorite butcher (Rudolphs in Dallas) and get a packer and cook at 275 or 300 and set it and forget it.
Keepin' It Weird in The ATX FBTX -
and you will be eating the best brisket you have ever had. Perfect plan. I can't imagine what a rudolph's brisket would set you back but I love that place. My dad started taking me there 20 years ago (at least) We did Kuby's a lot too. Both great places.;The Cen-Tex Smoker said:TUTTLE871 said:Using a Flat insted of Packer was my first problem. I cook it at 200 where I should be at 275 or 300 (I think this is me still thinking I am using my old smoker).
But I do like to marinate my brisket in Beer and Alegro the day before and coat them with DP Red Eye.
My next plan is to go to my favorite butcher (Rudolphs in Dallas) and get a packer and cook at 275 or 300 and set it and forget it.
I agree...good plan! Lose the marinade and let the quality beef speak for itself!
I keep mine pretty simple now....trim, season, oak and pull around 195-203 when the probe inserts like I'm temp checking butter.
Just a hack that makes some $hitty BBQ.... -
Dang! I cant believe this one slipped my attention. Very nice. I love the first cross section pic.Be careful, man! I've got a beverage here.
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cazzy said:
I agree...good plan! Lose the marinade and let the quality beef speak for itself! I keep mine pretty simple now....trim, season, oak and pull around 195-203 when the probe inserts like I'm temp checking butter.TUTTLE871 said:cazzy said:Cazzy, That looks incredible. I Ate Pecan Lodge yesterday here in Dallas and that brisket looks exactly likes his. I still have not prefected the juicy part off the brisket.
Thanks Tuttle! What technique do you use?Using a Flat insted of Packer was my first problem. I cook it at 200 where I should be at 275 or 300 (I think this is me still thinking I am using my old smoker).
But I do like to marinate my brisket in Beer and Alegro the day before and coat them with DP Red Eye.
My next plan is to go to my favorite butcher (Rudolphs in Dallas) and get a packer and cook at 275 or 300 and set it and forget it.
Keepin' It Weird in The ATX FBTX
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