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jonboy
04-06-2009, 12:21 PM
I got my brisket on this morning.
Not sure how long it will be before its done.
First cook in the large egg.



25994
brisket rubbed down

25995
brisket ready for egg

25996
brisket on

thirdeye
04-06-2009, 12:58 PM
Nice Brisket. That sucker has some width to it.... I like the mobile command center/stepladder set-up. It could use a few more goodies though. :biggrin:

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/dedfef8f.jpg

travis1985
04-06-2009, 12:59 PM
outstanding, looks like something from nasa

garyk1398
04-06-2009, 01:08 PM
Brisket looks great! If you need one of these for your cook let me know












http://www.biosemi.com/pics/Praamstra_cap2_large.jpg

jonboy
04-06-2009, 01:12 PM
It is going to rain and turn to snow this afternoon.
I was thinking about going high tech and
duct taping an umbrella to the ladder. :)
jon

BigAl
04-06-2009, 01:18 PM
Nice Brisket. That sucker has some width to it.... I like the mobile command center/stepladder set-up. It could use a few more goodies though. :biggrin:




http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/dedfef8f.jpg


What time is launch lift off?

Lots of electronics for grilling a can of SPAM :roll::cool::!::biggrin:.

Saiko
04-06-2009, 01:44 PM
With all that equipment, wouldn't it be cheaper just to pay some highschool kid 8 bucks an hour to turn the little vent thingys when it got too hot or cold? :-P Woops, back on subject: Let us know how the brisket comes out!


Nice Brisket. That sucker has some width to it.... I like the mobile command center/stepladder set-up. It could use a few more goodies though. :biggrin:


http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/dedfef8f.jpg

travis1985
04-06-2009, 01:46 PM
With all that equipment, wouldn't be cheaper just to pay some highschool kid 8 bucks an hour to turn the little vent thingys when it got too hot or cold? :-P Woops, back on subject: Let us know how the brisket comes out!


milk outta nose on that one

Mad Max
04-06-2009, 03:37 PM
Nice Brisket. That sucker has some width to it.... I like the mobile command center/stepladder set-up. It could use a few more goodies though. :biggrin:

http://img.photobucket.com/albums/v377/thirdeye2/Barbeque/dedfef8f.jpg

Your science project was to make the perfect brisket, No??? :lol::lol:

millsy
04-06-2009, 05:33 PM
You must have better company than that for your egg!!!!

LMAJ
04-06-2009, 08:08 PM
You cooking that brisket or giving it an EKG???

garyk1398
04-07-2009, 04:35 AM
You cooking that brisket or giving it an EKG???


Too funny!:lol:

jonboy
04-07-2009, 07:10 AM
Thanks for all the help. I'll be looking for one of those conehead hats for my next cook. It would be great to be wired to know when the brisket is done.

Brisket pulled when probe soft, 192 degrees,11 hours at 235 and 6 hours resting.
26034
Sliced
26035
Burnt Ends Chili...Its still cold outside
26036

I'm pretty happy with the flavor but i could have pulled the brisket a little earlier and had a moister product. Next time i will start checking at 180.
I should have added a little juice when resting but got lazy.

jon