First Cook on a new Egg (pr0n)

R2Egg2Q · 07-16-2012, 10:45 PM

We welcomed a new member (a Large BGE) to our Egg family this weekend:

To break it in properly I decided to cook up a small 9.50 lb brisket (couldn't find any Choice so had to go with this Select grade):

Got the BGE lit for the first time:

And got the brisket on for an overnight cook:

Fast forward past the cook, and a few hours of rest in a heated cooler and into the office for a birthday potluck for one of my staff (sorry for the cell phone pics). Sliced the flat:

I did not have time to make burnt ends so I sliced up the point as well:

It was nice to break in the Egg with a successful brisket cook. Thanks for looking!

martyleach · 07-16-2012, 10:47 PM

Looks great! Gotta love that sliced point, yum!

foppa78 · 07-16-2012, 10:48 PM

That looks great. I dont have an egg but I plan to break my kamado in tomorrow. I hope to have similar success as you.

R2Egg2Q · 07-16-2012, 11:06 PM

Quote:

Originally Posted by foppa78

That looks great. I dont have an egg but I plan to break my kamado in tomorrow. I hope to have similar success as you.

Thanks and hope it all goes well with your cook!

Fire_Mgmt · 07-17-2012, 01:20 AM

Awesome brisket. For me, there's nothing better than sliced point.

tortaboy · 07-17-2012, 01:29 AM

NICE and JUICY!

I have a stick burner and an egg. I will swear that the egg produces juicier food.

Phubar · 07-17-2012, 02:41 AM

It's missing a "proper" handle.

Congratsz R2!

Quedude · 07-17-2012, 03:06 AM

Those Eggs are nice!

keale · 07-17-2012, 03:32 AM

You gotta be kidding me!! Don ' t you have like 4 of them already??
Yeah, I'm jealous, can you tell? LOL! That brisket looks good by the way!

Al Czervik · 07-17-2012, 06:40 AM

Congrats on the new Egg John... You sure put it to good use right off the bat. Love this shot!

early mornin' smokin' · 07-17-2012, 08:17 AM

it's so clean! hope she's nice and dirty now!

swinn · 07-17-2012, 08:18 AM

That looks fantastic. Good job sir!

TheBear · 07-17-2012, 08:19 AM

not a bad way to break in your egg. nice!

R2Egg2Q · 07-17-2012, 09:04 AM

Quote:

Originally Posted by keale

You gotta be kidding me!! Don ' t you have like 4 of them already??
Yeah, I'm jealous, can you tell? LOL! That brisket looks good by the way!

Yeah Roy, this Egg #4.

I'm just a Medium away from completing the set.

Quote:

Originally Posted by Phubar

It's missing a "proper" handle.

Congratsz R2!

Good eyes Phu! Of course Marty is working on that handle.

Thanks everyone for the compliments!

bbqlearner · 07-17-2012, 09:05 AM

Nice. Did you already name all your eggs to identify which ones you're talking about? I'm thinking of starting to but wife thinks I've lost it so I stopped

07-16-2012, 10:45 PM	#1
R2Egg2Q is Blowin Smoke! Join Date: 08-15-10 Location: Pleasanton, CA	First Cook on a new Egg (pr0n) We welcomed a new member (a Large BGE) to our Egg family this weekend: To break it in properly I decided to cook up a small 9.50 lb brisket (couldn't find any Choice so had to go with this Select grade): Got the BGE lit for the first time: And got the brisket on for an overnight cook: Fast forward past the cook, and a few hours of rest in a heated cooler and into the office for a birthday potluck for one of my staff (sorry for the cell phone pics). Sliced the flat: I did not have time to make burnt ends so I sliced up the point as well: It was nice to break in the Egg with a successful brisket cook. Thanks for looking! __________________ -John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U]

07-16-2012, 10:47 PM	#2
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Looks great! Gotta love that sliced point, yum! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

07-17-2012, 02:41 AM	#7
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	It's missing a "proper" handle. Congratsz R2! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

07-17-2012, 03:32 AM	#9
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	You gotta be kidding me!! Don ' t you have like 4 of them already?? Yeah, I'm jealous, can you tell? LOL! That brisket looks good by the way! __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

07-17-2012, 06:40 AM	#10
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Congrats on the new Egg John... You sure put it to good use right off the bat. Love this shot! __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

07-16-2012, 10:48 PM	#3
foppa78 On the road to being a farker Join Date: 07-14-12 Location: Kansas City	That looks great. I dont have an egg but I plan to break my kamado in tomorrow. I hope to have similar success as you.

07-17-2012, 01:20 AM	#5
Fire_Mgmt Knows what a fatty is. Join Date: 04-10-12 Location: Waterdown, ON	Awesome brisket. For me, there's nothing better than sliced point.

07-17-2012, 01:29 AM	#6
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca.	NICE and JUICY! I have a stick burner and an egg. I will swear that the egg produces juicier food.

07-17-2012, 03:06 AM	#8
Quedude Got rid of the matchlight. Join Date: 06-19-12 Location: Maypearl, Tx	Those Eggs are nice!

07-17-2012, 08:17 AM	#11
early mornin' smokin' is One Chatty Farker Join Date: 10-06-08 Location: wading river, ny	it's so clean! hope she's nice and dirty now! __________________ L trailer spicewine, webers, 2-26.75's, performer, heineken 22 1/2, 7 level pro-q 20 excel

07-17-2012, 08:18 AM	#12
swinn Full Fledged Farker Join Date: 12-07-09 Location: Kansas City, Mo.	That looks fantastic. Good job sir! __________________ KC CHIEFS UDS! New Braunfels Bandera: 22.5 inch RED Weber Kettle: Sunbeam 340 Gasser

07-17-2012, 08:19 AM	#13
TheBear Full Fledged Farker Join Date: 09-28-11 Location: Ottawa, ON	not a bad way to break in your egg. nice!

07-17-2012, 09:05 AM	#15
bbqlearner Full Fledged Farker Join Date: 06-04-12 Location: Houston, TX	Nice. Did you already name all your eggs to identify which ones you're talking about? I'm thinking of starting to but wife thinks I've lost it so I stopped __________________ Shirley Fabrication 24x55 Cabinet, GC28, Large BGE, Mini BGE & DCS 30 NG Grill