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Truly a gift from one of the Gods.

2

Comments

  • Spaightlabs
    Spaightlabs Posts: 2,349
    If you are nekkid be sure to burp the egg before lifting the lid.  Flashover can do a  lot of damage with no clothes on.  gives a new meaning to fire balls.
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  • bgebrent
    bgebrent Posts: 19,636
    Standing by Scottie!  Hot damn.
    Sandy Springs & Dawsonville Ga
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  • yljkt
    yljkt Posts: 799
    SGH said:
    yljkt said:
    Being a newbie on here comes with its disadvantages. Did you say you will "get naked" at some point during the cook?  :|
    I always cook naked ;)
    Just kidding above. However when I drink heavy it usually ends with me being naked. Tonight I'm drinking heavy. 
    Yeah, me too. Drinking that is. You wind up naked while doing cooks? Not judging...just never heard this from , like, anyone lol....
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Spaightlabs said:
    If you are nekkid be sure to burp the egg before lifting the lid.  Flashover can do a  lot of damage with no clothes on.  gives a new meaning to fire balls.
    Sounds like you speak from experience. 
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  • EggSmokeVa
    EggSmokeVa Posts: 378
    Can't wait to see the finished product! (The brisket.. Not you getting naked...) lol
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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  • SGH
    SGH Posts: 28,989
    EggSmokeVa said:
    Can't wait to see the finished product! (The brisket.. Not you getting naked...) lol
    I'm kind of hurt my friend ;)

    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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  • EggSmokeVa
    EggSmokeVa Posts: 378
    Lol!!!
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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  • blind99
    blind99 Posts: 4,974
    Get drunk and pass out. Naked if you feel the need. The gods will smile on that brisket and tell you how to cook it.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • minniemoh
    minniemoh Posts: 2,145
    @SGH - Thank God that thing made it! With all the publicity that piece of meat was getting, I was afraid the delivery truck might get hi-jacked somewhere along the route.

    Now Scottie, if-n-when you do get all liquored up, on behalf of all of us tuned in on this one, please keep your forum posts in check. We would all go completely nuts missing out on this cook if you should happen to get banned!

    Cheers,

    Moh
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
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  • n8er
    n8er Posts: 114
    Epic
    Egging year 'round in North Dakota
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks like a clod.  Helluva chunk o meat.

    Honest to gawd, every time I've gone over to Scottie's house, he's been butt-nekkid.  Runs around in his birthday suit like he's got gym shorts on.  Stuff floppin around, he don't have no fvcks to give, on this subject.
    ______________________________________________
    I love lamp..
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  • westernbbq
    westernbbq Posts: 2,490
    You could feed a small country with that slab o meat.   Wow....
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  • YukonRon
    YukonRon Posts: 17,261
    Expertly packed cooler, big chunk of beef, what could possibly go wrong?
    This will be epic.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • YukonRon
    YukonRon Posts: 17,261

    nolaegghead said:
    Looks like a clod.  Helluva chunk o meat.

    Honest to gawd, every time I've gone over to Scottie's house, he's been butt-nekkid.  Runs around in his birthday suit like he's got gym shorts on.  Stuff floppin around, he don't have no fvcks to give, on this subject.
    Hey brother! Skyped with Mark and Karen yesterday, they asked me to send their regards. Spoke very well of you, too. I could not have agreed more. Have a great weekend!
    BTW, been following your bike shots. Looks damn cool dude.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • DoubleEgger
    DoubleEgger Posts: 19,209
    This will be Scottie eating brisket this weekend. 

    https://m.youtube.com/watch?v=q_215iQ7KDs
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  • johnmitchell
    johnmitchell Posts: 7,366
    Haven't read the whole thread but @SGH when are you planning to set fire to this beast ??
    Greensboro North Carolina
    When in doubt Accelerate....
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  • logchief
    logchief Posts: 1,431
    Gotta see this one, I'm sure it will be phenomenal.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • SGH
    SGH Posts: 28,989
    johnmitchell said:
    Haven't read the whole thread but @SGH when are you planning to set fire to this beast ??
    It's going on at the stroke of midnight tonight. That should give me the ability to finish it around 6:00 pm tomorrow evening. I'm going to run at 180 for about 4 hours before I bump up to cooking temp. Going to make the initial bump to 250 and just monitor it from there. I will keep bumping temp periodically to hit my finish time window. From what I have seen in the past, Wagyu holds up well to high temps. So if the need arises, I will finish it at 375-400. I'm actually really looking forward to this one. 

    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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  • EggSmokeVa
    EggSmokeVa Posts: 378
    Staying tuned 
    Large BGE
    36" BlackStone
    Backwoods G2 Party
    Yard full of other stuff to cook on

    RVA -> Chesapeake Va
    Professional Drinker & Home Cook
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  • Wolfpack
    Wolfpack Posts: 3,552
    SGH said:
    johnmitchell said:
    Haven't read the whole thread but @SGH when are you planning to set fire to this beast ??
    It's going on at the stroke of midnight tonight. That should give me the ability to finish it around 6:00 pm tomorrow evening. I'm going to run at 180 for about 4 hours before I bump up to cooking temp. Going to make the initial bump to 250 and just monitor it from there. I will keep bumping temp periodically to hit my finish time window. From what I have seen in the past, Wagyu holds up well to high temps. So if the need arises, I will finish it at 375-400. I'm actually really looking forward to this one. 
    @sgh why the start at 180? Haven't seen this before and curious.
    Greensboro, NC
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  • Dyal_SC
    Dyal_SC Posts: 6,542
    What's the wife going to eat @SGH?!  LOL  That is an impressive hunk of beef.  Have fun with the cook and relax yourself!  You deserve it.  
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Wolfpack said:
    SGH said:
    johnmitchell said:
    Haven't read the whole thread but @SGH when are you planning to set fire to this beast ??
    It's going on at the stroke of midnight tonight. That should give me the ability to finish it around 6:00 pm tomorrow evening. I'm going to run at 180 for about 4 hours before I bump up to cooking temp. Going to make the initial bump to 250 and just monitor it from there. I will keep bumping temp periodically to hit my finish time window. From what I have seen in the past, Wagyu holds up well to high temps. So if the need arises, I will finish it at 375-400. I'm actually really looking forward to this one. 
    @sgh why the start at 180? Haven't seen this before and curious.
    smoke...
    Keepin' It Weird in The ATX FBTX
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  • SGH
    SGH Posts: 28,989
    Wolfpack said:
    @sgh why the start at 180? Haven't seen this before and curious.
    Above brother Tex summed it up perfectly with one word. Smoke. And he is 100% on the money. Back when I was very young, my grandfather would smoke beef sides and beef quarters any where from 150-180 degrees for untold hours before bumping temps. It's a tradition that I still follow today for beef clods and beef quarters. This brisket being fully equal in size to most clods, I though why not. Really massive size cuts benefit more so than smaller cuts from a very long dwell time in the smoke. At 33 pounds, I figure the more smoke the better. This will be my first attemp with a brisket instead of a clod. However I have no doubt due to its size this will work like a charm. For the record, I'm not advocating or suggesting that anyone follow this low temp method. Quite the contrary. For safety reasons, stick with what works well for you my friend. 

    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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  • westernbbq
    westernbbq Posts: 2,490
    Cant wait to see that SGH hunk o meat when it is done!   That must be some kind of record pr something
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    westernbbq said:
    Cant wait to see that SGH hunk o meat when it is done!   That must be some kind of record pr something
    I have seen a lot of briskets in my life. I have never seen anything near this big. This is more than twice the size of 90% of the store bought briskets I have seen. I thought 18lbs was huge before I saw this bad boy. Grims isn't far behind. 
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    SGH said:
    The Cen-Tex Smoker said:
    I told you it had to be seen to be believed. I've never seen anything like it


    Short of a whole clod, neither have I.  I haven't weighed it yet but I'm willing to bet that it's actually heavier than 33 pounds. 
    I agree with you. Please let me know. His digital scale at the ranch shut down at 33 which is why he just called it 33. 
    Keepin' It Weird in The ATX FBTX
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  • Austin Egghead
    Austin Egghead Posts: 3,966
    Pictures ( not of you naked!) but of the beast's cook.....waiting....
    Large, small and mini now Egging in Rowlett Tx
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  • Dondgc
    Dondgc Posts: 709
    @sgh - how long does it take to get #9 fired up and standing by?
    New Orleans LA
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