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Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....
Comments
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Smokin_Trout said:Thought this might make is easier to post, read and compare
Size Egg
Charcoal Wood
Store Grade
Weight Price
Temp
Rub Injected with
Trimming instructions
Time you put it on Time you took it off
Fat cap Up Down
Foiled at what time Foiled at what temp
FTC? How long FTC
Drip pan? Added to drip pan
Special notes
That way you'll be sure everyone will record the same information and we can compare apples-to-apples. -
What if you wrap with butcher paper?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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This should be turned into a spreadsheet with each step you want captured listed separately (including when to take photos). It can be passed around to everyone participating.
That way you'll be sure everyone will record the same information and we can compare apples-to-apples.
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Panathinaikos55 said:
great work Panathin-I am an analog guy stuck in a digital world, so I am low tech guy. how does one take this magnificent spreadsheet and convert it into something we can put input on? all I get is a little magnifying glass, even when double clicking (that's about the highest tech action I can exercise)
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I'll be smoking a SRF gold brisket for Saturday night of Memorial Day weekend. That said, I highly doubt I'll be in any condition to document it to the required specificity...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
YukonRon said:When is the last day to notify of the participation? I might have to travel for business, small chance, but still a chance, and I won't know for absolute sure until Monday.
YukonRon- I think you're good. Shane put some logical guidelines up above- i.e. 1) the cook has to take place sometime between Friday and Monday of Mem Day weekend and 2) post trout sheet and photos, and cook description by Wed the 1st and 3) SNR will randomly select someone who will get a brisket delivered to their door shortly thereafter (later that week).This is pretty cool
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I will try to remember all this. Sat of MD weekend, I have to cook two packers for a cattle branding then on Monday am runnung in the Booder Boulder 10k run with 60,000 of my friends an three family members.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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DMW said:I'll be smoking a SRF gold brisket for Saturday night of Memorial Day weekend. That said, I highly doubt I'll be in any condition to document it to the required specificity...
Saturday is going to be my first (well, second, but the first batch didn't work out so well) at homebrewing some pale ale.
NOLA -
I guess I do need to preview. The words running and Bolder were spelled wrong.
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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erniemcclain said:I guess I do need to preview. The words running and Bolder were spelled wrong.
NOLA -
Thanks buzd
Ernie McClain
Scottsbluff, Nebraska
(in the extreme western panhandle of NE)
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Picked up one brisket tonite at costco, prime whole packer for $2.97 per lb. $42.40 whole price. Memorial Day weekend is a dry run for the following weekend' s brisket cook that i need to do for some buddies.
After mem day ill go get at least one and possibly two more briskets for the party. -
buzd504 said:erniemcclain said:I guess I do need to preview. The words running and Bolder were spelled wrong.More meat please !! :-)
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@XLentEGG:
Thats how i was planning to do it, ill take pictures along the way, make notes on what i did and when, start to finish and then post it all at once. This will be a nice summary for anyone wanting to do a brisket cook in the future
Inam doing a whole packer but if anyone out there is doing a flat or a point, i would sure love to see how that turns out.... -
This is really cool, I may go for another try at brisket. I have cooked 2 since i bought my Egg 4 years ago. One was good and one wasn't.In Manchester, TNVol For Life!
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Pondering.... Have an 18 pounder in the freezer that's begging to be smoked. I'm afraid it may have to be be bridged up to fit in my large. Recovering from hip replacement so I will have to see how the mobility improves the next several days.
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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@Bentgrass - here's to a speedy recovery. And you are right about having to bridge that sized brisket even post-trim but I'm sure you can get some assistance with the process. BTW if you are truly planning on it then I would start the defrost (in a fridge) no later than sometime on Sunday or Monday AM as it will take quite a while to thaw. FWIW-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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Yes I have discovered that the defrost time on these big cuts is crazy. Saw someone mention using small brick wrapped in foil to prop up the center so it can fit side to side. Never even thought about fitting when I bought it- was too busy slobbering over it I guess !
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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I use a foiled brick (small one) as you describe when the brisket is initially too long. Eventually shrinkage takes over and I remove the brick. Good luck with the cook.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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I still have no idea anyone is going to log that level of detail during a brisket cook on a holiday weekend...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Yee-haw! I'm in and a shot at free SRF brisky!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
@dmw i'm filling my sheet out now. otherwise it'll look something like: trimmed brisket, had a few beers, seasoned brisket, drank bourbon, egg something egg lump stall, brisket done hooray!Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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I'm suppose to be off next weekend. If that's the case I will participate. Because I haven't got to cook for quite sometime, I may do a clod right beside the brisket. My humble offering to the Thunder Gods if you will.
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. -
westernbbq said:Panathinaikos55 said:
great work Panathin-I am an analog guy stuck in a digital world, so I am low tech guy. how does one take this magnificent spreadsheet and convert it into something we can put input on? all I get is a little magnifying glass, even when double clicking (that's about the highest tech action I can exercise)
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Panathinaikos55 said:westernbbq said:Panathinaikos55 said:
great work Panathin-I am an analog guy stuck in a digital world, so I am low tech guy. how does one take this magnificent spreadsheet and convert it into something we can put input on? all I get is a little magnifying glass, even when double clicking (that's about the highest tech action I can exercise)
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I'm in. Still not sure what day I will make it but it sounds like fun. I am always interested in seeing how everyone does their briskets. Never enough beef on hand !
- Bettendorf, Ia with lots of time in Chattanooga, Tn. LBGE, plate setter, ar, Looft lighter, maverick et-735, Rutland gasket, Smokeware SS cap, Kickash basket, and lots of cast iron.
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westernbbq said:Panathinaikos55 said:
great work Panathin-
I am an analog guy stuck in a digital world, so I am low tech guy. how does one take this magnificent spreadsheet and convert it into something we can put input on? all I get is a little magnifying glass, even when double clicking (that's about the highest tech action I can exercise)
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I'm down... Doing a brisket anyway so why not... I'll be doing a pork butt and a brisket together tho for the holidayLarge BGE
36" BlackStone
Backwoods G2 Party
Yard full of other stuff to cook on
RVA -> Chesapeake Va
Professional Drinker & Home Cook -
I'm trying to order a Wagyu as we speak from the thread that Tex posted for this cook.
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.
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