1st double brisket smoke

On Saturday I smoked two packer briskets (about 8.5 lbs each after trimming) in our Big Green Egg. One was for my family and the other was a thank you for my neighbor for giving me a Kamado (http://www.bbq-brethren.com/forum/showthread.php?t=94955).

Over 17 lbs of meat in my Egg at one time (a new record for me):



I separated the point from the flat:



Sliced the point across one way and like how it looked so I took a pic:



I finished cubing it, added some rub and sauce and put it back into the Egg to make burnt ends (no pic :sad: - I was running late for a brunch and didn't have time for a pic).

After a couple of hours I sliced the flat:



and then ran the sliced brisket and burnt ends over to my neighbors before running over to a pizza cooking class put on by fellow brethren OakPit, jruloph, and Oakpit's partner Carrie over at Green Leaf BBQ.

It was a weekend of big eating!:becky:

Thanks Bob! We cooked/ate 3 pizzas: a "black & blue" (steak & bleu cheese) - cooked on a BGE, pulled pork - cooked in the Sole pizza oven, and a pear dessert pizza on a BGE. All pies were delicious & I'm not doing them justice without having pics (took my point&shoot and batteries died after 2 pics). OakPit should have pics - maybe he'll share with us.

darthtrader said:

Great looking smoke ring and bark. What did you use for a rub?

Click to expand...

Thanks! Rubbed with Dizzy Pig Cow Lick & some brown sugar.