Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Another Empty Platter
Nature Boy
Posts: 8,687
The chunk-o-chest I served at the party yesterday went quickly.
It is such a joy to watch people wolfing down your food and rolling their eyes in delight![p]The 7.3 pound brisket was maybe 2 inches thick, and cooked for 20 hours. Pulled off at 190, wrapped tightly into hot cooler. 1.5 hours later it was being carved in a pool of juice. Overall a great brisket. I would have liked a bit of a fat cap, but the results were far from dry. [p]Hope everyone is having a good weekend. Enjoy football.[p]NB
It is such a joy to watch people wolfing down your food and rolling their eyes in delight![p]The 7.3 pound brisket was maybe 2 inches thick, and cooked for 20 hours. Pulled off at 190, wrapped tightly into hot cooler. 1.5 hours later it was being carved in a pool of juice. Overall a great brisket. I would have liked a bit of a fat cap, but the results were far from dry. [p]Hope everyone is having a good weekend. Enjoy football.[p]NB
Comments
-
Man I wish the forum saved pictures after 19 years.
=======================================
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 PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
That looks sounds amazing~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
LOL! How did I just see this almost 2 decades later?!
Man, seeing what I was doing 18 years ago is pretty wild. Back when I used to pull off based on temperature rather than tenderness. Guess that may have been luck. Also, before I started wrapping. I remember that being good, but I cook so differently now. I have no pictures from back then as it was on a retired computer and I never retrieved files from. I sure made it sound good. haha. Thanks for the flashback. Chris -
@Nature Boy: The thing maybe I’m not getting is how there are so many of your old threads that had no comments. Did they get wiped, or did the posts just not get any traction?
-
This used to be a much less friendly place.=======================================
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 PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
@GrateEggspectations . I don't remember too many times where there were no responses, or I would have stopped posting. Or maybe I was so into it that I just kept talking, even when nobody was listening
Dang that was a long time ago. I'm surprised that stuff was even able to be dug up. Wonder how many tons of food I've cooked on the Egg since then? Thanks for digging @thetrim ! Chris
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum