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The folded brisket for the 4th
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anton
Posts: 1,813
So as usual, I have crammed a 17 lb choice brisket on my medium egg, you know, because I can. The el foldo method, assisted with a skewer.
Trimmed a pound of fat at least, coated with Kosher salt, coarse pepper, and Peppered cow seasoning.
Rig is raised indirect with stone, and drip pan folded down to where it allows the most space in between it, and the meat.
Temp will be 225-250F, for 12-18 hrs, whatever it takes to get to internal, buttah probe, and the jiggle.
No smoking wood this time, only orangewood lump on it's own. Will follow up with the money shots tomorrow, around 12-3pm pst.
Trimmed a pound of fat at least, coated with Kosher salt, coarse pepper, and Peppered cow seasoning.
Rig is raised indirect with stone, and drip pan folded down to where it allows the most space in between it, and the meat.
Temp will be 225-250F, for 12-18 hrs, whatever it takes to get to internal, buttah probe, and the jiggle.
No smoking wood this time, only orangewood lump on it's own. Will follow up with the money shots tomorrow, around 12-3pm pst.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay "
Comments
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Wow. That's impressive. I've never even thought to try that on my medium. Enjoy the ride.
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Hell yes Anton!
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This is a great follow thread for me. I bought a 14lber for my MBGE...just thought a foil ball in middle was going to be fine. FOLLOWING now!
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Looking forward to the finished product.
Happy 4th!---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
She's chugging along at 157internal in the stall 10 hrs later at steady 225F dome
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Great cook right there-enjoy the upcoming eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looking great brother. Standing by for the finale.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@anton ... you never fail to put a smile on my face. I've seen you do the fold cook before ... that's neat. But, the dual-purpose, custom BGE mount for the Thermoworks' Dot is great ...
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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@anton nice..of course, you will handle it with your usual Klink efficiency, now I am back off to the stalag 13.
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
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Glenbeulah, WI
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Good eats ahead!
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17 hrs later this happened, man this baby is moist, light smoke flavor, rub is definitely shining through for flavor. Foodsaver sealed numerous bags while still hot, and took a bunch to a 4th of July celebration, and all raved about it. I kept the foodsaver bags in cooler, and meat was still warm and delicious at party.Another winner! @Jeepster47 sweet mount, so I can glance from reclined position on couch! @clifkincaid , hope this helps you see what can be achieved on the medium! @bcsnave , HOOOGAAAAAN!
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Badass Anton, nice job.
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@anton Thank you very much for the update! So great to hear and now knowing that it can be achieved with great results, I'm a lot less worried about it. Thank you again!
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Very nice .. Thanks for posting this cookLBGE & MiniOrlando, FL
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Bravo!Always seeking the high I experienced from my first true BBQ experience.
Downingtown, PA
LBGE, WSM, Weber Kettle -
Home-run right there. You have got the brisket cook nailed.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Killed it!
Happy 4th to y'all LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
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Thank you all for the nice comments, always a special thanks to @SGH, who patiently coached me through my first briskets, and has taught me volumes about brisket in general.
Using a MBGE,woo/w stone,livin' in Hayward California," The Heart Of The Bay " -
Cool thread Anton! Thank you for sharing. Saving for my run at a brisket."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
As always, I more than appreciate the kind words my friend. You are far to kind. And I'm always glad to help in any way that I can. After all, that is what friends are for. It looks like yall had a great holiday and some awesome grub for sure. For a job well done my brother:anton said:Thank you all for the nice comments, always a special thanks to @SGH, who patiently coached me through my first briskets, and has taught me volumes about brisket in general.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Love the use of the ash pan as a mount for the Dot! Ingenuity at its best!
LBGE #19 from North GA Eggfest, 2014
Stockbridge, GA - just south of Atlanta where we are covered up in Zombies! #TheWalkingDead films practically next door!
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