Stepping up in the world

So one of my co-workers (Alphaking on here) for the longest time has been telling me I need to step up from the offset grill to a Big Green Egg and thus far I have to say I am enjoying it. Today is my first cook with it I am doing a 6.5lbs brisket and three racks of baby backs. Overall startup was simple and regulating the temp is cake compared to my offset.

Anyway on to my intro my name is Don I have been really Qing for about 2 years by this I mean every weekend cooking some mound of flesh into a tasty treat. Again my co-worker got me really into smoking before I would just q a steak or grill some burgers but I think after a time or two of him bringing in some great brisket I figured I would give it a try. I one my first smoker in a bowling league over a summer it was a vertical Char Griller. It worked pretty good but you really had to keep an eye on it. After about five cooks on that I found that I needed to replace my propane grill that I had for 5 years so I went and bought the CharGriller two in one propane and smoker, and have been using that for the last 1.5 years. It has been a good grill but I was getting sick and tired of wrapping the meat to keep it moist and having to babysit the tinder box. So I find myself here with the Big Green Egg as my next logical step.

I look forward to learning from you all and look forward to posting plenty of pics.

Don

Here is the brisket going on today.


Old Hotness


New Hotness

Here are the updates to the first cook

Halfway on the brisket


The ribs


Ribs on, had to cut them to get them to fit right though that kinda sucked.

All in all was a fun cook on the egg for the first time. All the meat turned out great and it was so nice to get a nice moist brisket out with out having to wrap it. Anyway all more to come in the future next up is a couple of butts.

Brisket Done.


Ribs Done.


Final Spread.


All cut up.


Close up on the brisket.