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View Full Version : First Brisket on the BGE and more!


swamprb
10-07-2007, 06:38 PM
The Big Green Egg was the brisket cooker this weekend, starting with an 11.43lb Choice packer, trimmed the hard hat and some of the cap, splash of Worsey sauce and a heavy Paul Kirk rub. Hickory and Cherry with BGE lump. I was having fire control issues @ 3.5 hrs. into the cook, started running a little hot @260*.
http://i163.photobucket.com/albums/t310/swamprb/100_2042.jpg

180* Separated the point and Flat, foiled and back on the Egg-coolered at 190*
http://i163.photobucket.com/albums/t310/swamprb/100_2044.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2043.jpg

Rested @ 4 hrs. Very tender, nice bark.
http://i163.photobucket.com/albums/t310/swamprb/100_2046.jpg

Added a little more lump and threw down a couple Spatchcoked 4.5 lb chix
http://i163.photobucket.com/albums/t310/swamprb/100_2047.jpg

Cleaning out the fridge! One more chicken-this one on the throne! Just fit in the dome, and few ABT's.
http://i163.photobucket.com/albums/t310/swamprb/100_2048.jpg

The Point made some nice chopped sammich! I'm ready for a nap now!
http://i163.photobucket.com/albums/t310/swamprb/100_2045.jpg

Leftovers for the week!

bbqbull
10-07-2007, 06:46 PM
Looks Great!

Those eggs sure turn out fine products.

bigmo
10-07-2007, 06:53 PM
looks like some good eats!

Brian in So Cal
10-07-2007, 06:55 PM
Wow. It all looks great.

vr6Cop
10-07-2007, 07:00 PM
That brisket looks great. The smoke ring is beautiful and it looks really moist. :cool:

Fire control problems? How did that happen? Usually the bottom open 1/2" and the top daisy slivered open will run 225 dome temp until the cows come home. Fire control is my favorite thing about the egg. :biggrin:

Also, what are the little gray things on the plate?

JD McGee
10-07-2007, 08:11 PM
Great Job Brian...looks almost as good as my Waygu :twisted: LOL! Dizzy Pig's are on the way...what do we do next weekend? WSM's?

John

Rick's Tropical Delight
10-08-2007, 08:51 AM
not bad for a yuppie~! :biggrin:

what do you think caused your fire problem? 3 hours in should have been rock solid.

swamprb
10-08-2007, 09:35 AM
not bad for a yuppie~! :biggrin:

what do you think caused your fire problem? 3 hours in should have been rock solid.

Barbecue Bible! Me and my big mouth! Die Yuppie Scum!

I buried my smoke woods in the coals and it started getting into the high 200's, bottom open @ 1/8", It was steady 225 for @ 3hrs! I closed the daisy wheel a bit, came out 30min. later and the coals were almost out, hit em with the weed torch and was cooking again, but couldn't get below 260* so the brisket got foiled at 180. I've got the old ceramic coal grate, this is the second time it's happened with the low temps. 350 and higher it it dials right in! I gotta learn to control the lows.

That brisket looks great. The smoke ring is beautiful and it looks really moist. :cool:

Fire control problems? How did that happen? Usually the bottom open 1/2" and the top daisy slivered open will run 225 dome temp until the cows come home. Fire control is my favorite thing about the egg. :biggrin:

Also, what are the little gray things on the plate?

Silicone oven mitts, I can't remember what they're called but I've seen Red ones that look like Lobster claws. I like them better than my Orca silicone mitts.