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-   -   BGE Brisket...High Heat...Play-By-Play...(Pic Heavy) (http://www.bbq-brethren.com/forum/showthread.php?t=89170)

JD McGee 07-25-2010 12:20 PM

BGE Brisket...High Heat...Play-By-Play...(Pic Heavy)
 
Good morning Brethren...I got a H/H BGE smoke goin' on this mornin' so I thought I'd share the process with you...

About a 12-14 lb packer (close trimmed) and rubbed up with a 50/50 mix of Dizzy Pig "Cowlick" and Brownulated Sugar (granulated brown sugar).

Fired up the BGE with a full load of Wicked Good "Weekend Warrior" and a two big chunks of Hickory and Oak...

My target temps are 325-350 dome...the brisket was tossed on just after I fired it up...so...lots of smoke here...

http://i659.photobucket.com/albums/u...GECooks011.jpg

http://i659.photobucket.com/albums/u...GECooks010.jpg

http://i659.photobucket.com/albums/u...GECooks007.jpg

http://i659.photobucket.com/albums/u...GECooks008.jpg

http://i659.photobucket.com/albums/u...GECooks012.jpg

http://i659.photobucket.com/albums/u...GECooks014.jpg

Stay tuned for updates during the smoke...:cool:

Saiko 07-25-2010 01:53 PM

Good looking start! More pron!

JD McGee 07-25-2010 01:53 PM

Bingo...:thumb:

http://i659.photobucket.com/albums/u...0Cooks/001.jpg

thirdeye 07-25-2010 02:00 PM

Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....



JD McGee 07-25-2010 02:14 PM

Quote:

Originally Posted by thirdeye (Post 1347984)
Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....




Are you reading my mind again? :shock: 2 hours into the smoke...gave it a flip and a turn then foiled the flat end (shoulda done it sooner though...it got a bit charred)...:becky: I also added another shield to the point end...thanks Wayne!

http://i659.photobucket.com/albums/u...GECooks015.jpg

http://i659.photobucket.com/albums/u...GECooks016.jpg

http://i659.photobucket.com/albums/u...GECooks017.jpg

Flat temp was 160ish...point 140ish...see you in about an hour...:cool:

T.K. 07-25-2010 02:33 PM

I can taste those burnt ends already. :rockon:

Mitch 07-25-2010 02:37 PM

Looks great. How lomg to go? I'm hungry

Jester 07-25-2010 02:58 PM

Quote:

Originally Posted by thirdeye (Post 1347984)
Can't wait for more pictures on this one..... I have a feeling you will be pleased. You might want to consider a heat shield mod to protect those ends....

I'm about to put a brisket on my egg tonight and this tip is rather timely. Thank you!

Looking forward to following this thread as well!

JD McGee 07-25-2010 03:05 PM

3 hours into the smoke...dome temp 350...flat temp 185ish...point temp 160ish...foiled and back on the BGE for another hour...then I'll start probing for butter...:cool:

http://i659.photobucket.com/albums/u...GECooks019.jpg

http://i659.photobucket.com/albums/u...GECooks020.jpg

http://i659.photobucket.com/albums/u...GECooks022.jpg

It's a bit toasty at the JD house today...:shock:

http://i659.photobucket.com/albums/u...GECooks023.jpg

See ya in an hour or so...

Ross in Ventura 07-25-2010 03:50 PM

Thats some fine looking Briskie JD:clap2:

Ross

Phrasty 07-25-2010 03:59 PM

Looking good Bredrin!

beerguy 07-25-2010 04:13 PM

is it dinner time yet?

chambersuac 07-25-2010 05:10 PM

looks great so far. Thanks for the edumacation!

fsckedagain 07-25-2010 06:24 PM

I just did this yesterday, no pics though (beer mod) oh well :D

edit: spelling issues (too much beer the day before mod LOL)

Midnight Smoke 07-25-2010 07:07 PM

Looking good so far, Waiting......


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