Another weekend full of cooking...

Went with another full weekend of cooking on my egg.  All new first each day of things to try and learned a bunch and maybe some things I need to change.

Started off friday making some baked potatoes and chiken drumbsticks. Seased it with the custom rub I got from a friend. Might have to go with less of it on the girlfriends food though cause it does have a good kick to it. Used hickory and pecan wood for this cook. Gave it just a nice faint smoke flavor to the chicken. 







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Saturday night it was time to try the reverse sear for the first tiem.  Picked up a 1.85lb Tbone that was 1.5in thick. Started the corn on at 250 and 15min later added the steak. Got the steak to 110 degrees internal temp. I then pulled the ceramic plate from the egg so I could raised the temp of the grill up to 550 and put a nice char on the outside of it.  Totally missed the cook I was going for on the steak.  Was looking for medium rare and got medium with a very light amount of pink left.  Thankfully the egg keeps everything so moist the steak was still good but I will have to try again to get this process down.








After my steak Saturday night I got the Egg shut and cooled off before restarting it later to start a long smoke to try my hand at a brisket. Started it up about 9pm but had issues getting the temp to stabalize as 225 until around midnight. Turned out this was a good thing as my brisket ended up cooking faster than I expected.

Friday afternoon I opened the brisket, trimmed it up, and rubbed it down and stuck it in the fridge for 24hrs.


Just short of 1lb trimmed off.




Just before midnight Saturday on she goes


And off we go


14hrs and 43min later she was done. 202 degrees in the thickest part of the flat. Tookpick easily in and out of the thick parts.




For a side item while the brisket rested before cutting I cranked the Egg up to 375. It still had some good wood chunks left so I was able to smoke come corn and baked potatoes for our sides. The smoked potatoes were much better than the ones I made Friday since I had more wood in for doing the brisket than I did when cooking the chicken. I think smoked potatoes might be my new favorite way. The skin with the smoke flavor and a light coating of salt on the outside is so good.


The thin part of the flat wasn't as moist but wasn't extremely dry either. The bark was super thick. Almost like eating crunchy beef jerky.








Had tons of left overs so we have some meals planned out for the left overs. Going to make brisket tacos one night and brisket grilled cheese another. I then cut a bunch into cube chunks and might try making some brisket chili. Also made a small container to try making some burnt ends too.