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People over tomorrow - starting to cook tonight.
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Sea2Ski
Posts: 4,088
Started this about 6:45. 13.5 lbs. with some oak and cherry.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Caliking said: Meat in bung is my favorite.
Comments
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Thanks, but I feel no pressure. I am not crazy about brisket <ducking under table>. Only once did I have it and think "wow this is good", so I rarely make it. I will eat it, but it is not something I ever crave. The friends coming over requested it, so I make it for them. He loves it and likes what I make so I make it.
Taking a break - that was hard work
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
And the second part just went on...
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Looks like a killer meal tomorrow!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Looks like a great start on tomorrow's banquet!Sandy Springs & Dawsonville Ga
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Good looking set up. Post some after pics.
I'm the same about brisket (mostly red meat. I don't do it enough to master it). But if brisket is good...I don't say no."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Looking good. Slept well too. Came out this morning and the egg is purring at a perfect 225 without any controller.
I think I am on track for a 2:00 meal
Butts are a little lower than I would like, but I should still be okay. I think.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
That's one real good looking brisket. Should be a winner. Prediction: Good times are in your immediate future.
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Great cook and setup right there. Gonna be quite a banquet.
Whenever I have to drape a brisket to get it to fit at the start of a cook (LBGE) I find that it cooks faster than planned. I attribute it to dome proximity for a few hours. (Either that or the friggin cow messin' with me.) Once shrinkage takes over I remove the fire brick.
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. -
lousubcap said:Great cook and setup right there. Gonna be quite a banquet.
Whenever I have to drape a brisket to get it to fit at the start of a cook (LBGE) I find that it cooks faster than planned. I attribute it to dome proximity for a few hours. (Either that or the friggin cow messin' with me.) Once shrinkage takes over I remove the fire brick.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
@Sea2Ski - as good or better reason for the continued drape as I have heard. For the future (or not) I will foil protect the thin end section of the flat for a good part of the cook in a weak attempt to keep it from drying out while the remainder of the cow cooks.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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Wow, your photos are an inspiration for an Adjustable Rig! Can't wait to see the finished photos!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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Well it was a success. And I will get right to the pictures.....
Finished brisket:
We all know how great pulled pork is when it comes off the egg. Our friend, while he had had it several times in the past, never saw it pulled, so I let him do the honors. Funny how we all do the same thing. You see a few pieces that just look too good to put in the bowl, so you eat them when pulling it. He did just that. He could not believe how easy and good it was.
Sides were broccoli and some rice pilaf.
I think that the flat got a bit overdone, but it was still good. My friend and wife kept asking for slice after slice. I see other pictures of this shot on this forum, so I did it as well. Not sure what it is that you look for, but here it is.....
My wife really liked the brisket, and said I will have to do another one again soon. I just do not get the attraction to it, but if that is what it takes to keep her happy....
This was dessert straight from from the local store.
@pgprescott your prediction was spot on. Any lottery numbers floating around in your head?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Great results and banquet right there.
With an outcome like that you need to figure out how to get past the brisket deal and go again. Any time you get SWMBO to buy in is time to strike. Congrats.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. -
Nicely done sir!“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Nice all the way around!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Sea2Ski said:Well it was a success. And I will get right to the pictures.....
Finished brisket:
We all know how great pulled pork is when it comes off the egg. Our friend, while he had had it several times in the past, never saw it pulled, so I let him do the honors. Funny how we all do the same thing. You see a few pieces that just look too good to put in the bowl, so you eat them when pulling it. He did just that. He could not believe how easy and good it was.
Sides were broccoli and some rice pilaf.
I think that the flat got a bit overdone, but it was still good. My friend and wife kept asking for slice after slice. I see other pictures of this shot on this forum, so I did it as well. Not sure what it is that you look for, but here it is.....
My wife really liked the brisket, and said I will have to do another one again soon. I just do not get the attraction to it, but if that is what it takes to keep her happy....
This was dessert straight from from the local store.
@pgprescott your prediction was spot on. Any lottery numbers floating around in your head? -
I'd be quite proud of that spread. great looking grub!
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That's one heck of a great looking twofer right there. How was the timing on the finish for each?Stillwater, MN
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Outstanding cook there brother. I agree with you completely on the brisket. Rather do a tri tip or chuck roast any day. That said, yours looks amazing. Well done!Slumming it in Aiken, SC.
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StillH2OEgger said:That's one heck of a great looking twofer right there. How was the timing on the finish for each?
One butt was done 1.5 hours before they got there, and the brisket came off minutes before they arrived. The last butt came off just before eat time. So my buddy pulled the rested one, and I did the other. The brisket had a 45 min rest and was sliced table side.
While I planned on everything to be done early, I got l lucky and had pretty much perfect timing.
I am not sure who was more shocked - me or my wife.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Jeremiah said:Outstanding cook there brother. I agree with you completely on the brisket. Rather do a tri tip or chuck roast any day. That said, yours looks amazing. Well done!
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
That's one fine looking piece of meteorite. Damn shame you don't like brisket more!
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
Nice spread and job on all protein.------------------------------
Thomasville, NC
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Great job! Everything looked really great!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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