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Most of the family made it for an early Christmas. It seems the Big Green Egg stayed hot for two weeks straight. The brisket was the star.   This message has been edited. Last edited by: HayesGreener, CMSGT USAF (Retired) Chief of Police (Retired) | ||
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Man of few words |
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| A day late, and a dollar short  |
Dang! That sure came out nice. ____________________________ NRA Life Member, Annual Member GOA, MGO Annual Member | |||
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Alea iacta est |
What’s the address. We will be over shortly.  The “lol” thread | |||
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Spread the Disease |
I have an Egg, also, but have never done brisket on it. What was your method? I’ve smoked turkey and pork shoulder. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Drill Here, Drill Now |
YouTube is a fantastic place to learn theory and techniques. Pretty hard to get better advice than from these two: Link to original video: https://www.youtube.com/watch?v=kzWWpvJEpck Link to original video: https://www.youtube.com/watch?v=VmTzdMHu5KUThis message has been edited. Last edited by: tatortodd, Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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| Partial dichotomy |
Delicious! Merry Christmas! SIGforum: For all your needs! Imagine our influence if every gun owner in America was an NRA member! Click the box>>>  | |||
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| Member |
Look at Adam Perry Lang's recipe, "Get a book" brisket recipe. I also inject it an hour before cooking. Letting it rest in the cooler 1-3 hours before the final step makes a huge difference in tenderness. https://www.seriouseats.com/re...-brisket-recipe.html CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| Member |
APL is solid, very solid | |||
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Nosce te ipsum |
Appropriated-sized for eating oneself sick. I'd be 2.5 pounds into the thing unless you stopped me. Love especially those carcinogenic ends. The Chinese lunch counter folk always laugh when I ask for the burnt ends, but hay, it's my thing. | |||
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| Spread the Disease |
Wow. That is quite extensive. I can’t wait to try it. ________________________________________ -- Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past me I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain. -- | |||
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Seeker of Clarity |
I may need to realign my priorities in life. I do not have a Big Green Egg. And this seems a somewhat terrible error.  | |||
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| Member |
Do yourself a favor and get a Kamado Joe instead.....it's everything the Big Green Egg should've become..... | |||
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Member |
 --------------------------------------- It's like my brain's a tree and you're those little cookie elves. | |||
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| Member |
Doing another one today. Here is the step by step 5:00 am  5:30 am Injection marinade goes in.  6:00 am Moisturizing paste and John Henry Pecan Rub goes on  7:00 am On the smoker at 250 degrees, fat side down  10:00 am Apple Juice spray, every hour  1200 noon 165 degrees internal temp. Wrap in foil with apple juice. Back on the smoker fat side up  At 195 degrees I put the whole thing into humongous ziplock bag and into a towel line cooler where it rests for 1-3 hours until 30 minutes before final step  Remove the brisket from the bag and foil and back onto the smoker at 300 degrees for 30-40 minutes with barbecue sauce.  Final product Served with dill and thyme and butter roasted potatoes and raspberry/spinach/apple/walnut/goat cheese salad   My guests fell upon it like wolves. That is all.This message has been edited. Last edited by: HayesGreener, CMSGT USAF (Retired) Chief of Police (Retired) | |||
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thin skin can't win |
Like you, my BGE has been on more than not since Sunday before Christmas when we started with smoke pastrami. Looking forward to progress. I am too damn tired to even think of cooking..... You only have integrity once. - imprezaguy02 | |||
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quarter MOA visionary |
I put mine fat side down too and will reverse it when I wrap it. | |||
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| women dug his snuff and his gallant stroll |
Me too, but I use a stick burner. | |||
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| Member |
The brisket is done and leftovers are gone. Tonight chicken thighs... CMSGT USAF (Retired) Chief of Police (Retired) | |||
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| Big Stack |
Um, you left out one picture, the one with the brisket sliced.
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