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View Full Version : 14.5 lb'er on the BGE


FatDaddy
03-14-2010, 10:51 PM
Fixin to toss a big ol 14.5 lb brisket on the large egg. Rubbed down with yellow mustard and Montreal steak seasoning. The wife has been outmof town all last week and just took her back to the airport this morning for her to be gone another week she is in KC, MO. I wanted to go but have three tests next week so stayin home for spring break. Will post some pics of this bad boy as the night goes on.

tjus77
03-14-2010, 10:58 PM
picturing your egg tilting over like in the Flintsones when you drop that sucker on there.

tjj
03-14-2010, 11:00 PM
I'm going to follow you on this one. Brisket is on my list of future cooks. Never had much luck with them and I want to learn some new techniques.

Kevin
03-14-2010, 11:01 PM
Dino brisket. Hope it goes well FatDaddy.

FatDaddy
03-14-2010, 11:41 PM
Well ain't even got it on yet had a dumbass moment and got a little carried away with the wiggle rod. Charcoal plate fell out the bottom so had to fish it back In place and lost a bucket fiull of hot coals lol. Restartin the fire. Feel like a jackass.

thirdeye
03-15-2010, 11:23 AM
Dude, it's a wiggle rod not a jiggle rod. :mrgreen:

Can't wait to see that brisket. Did you have to prop it up on a beer can or anything because of it's length? I also foil the ends until the long ones shrink up a bit.

HeSmellsLikeSmoke
03-15-2010, 11:26 AM
What I wanna see is how you get that big sucker to fit on the large BGE.

Philly-QueMaster
03-15-2010, 11:40 AM
Yeah, any updates or pics?

FatDaddy
03-15-2010, 11:55 AM
Just pulled it off bout a half hour ago I got pics on my camera just gotta get over and upload em. I didn't have to prop this one up. It was really wide. I over cooked it a little, pulled at 205. What I get for over sleeping. And by the way a bucket full of hot coals with foil over it all night Is still very hot in the morning. Lol.

Nick@ParkAQ
03-15-2010, 01:07 PM
Waiting for the Flintones pics indeedee.

FatDaddy
03-15-2010, 04:36 PM
photobucket not working right.

Big George's BBQ
03-15-2010, 04:40 PM
Cant see the Pics

FatDaddy
03-15-2010, 04:42 PM
Well I couldnt get em to upload from photobucket for some reason, but here is the dino brisket. It was pretty tasty, although after several tries with monteral steak seasoning as the rub , Im not sure if I like the super peppery flavor profile. It turned out great. Was a little to tender for my liking but thats what I get for over sleeping this morning. I pulled it at about 207*

Nick@ParkAQ
03-15-2010, 05:13 PM
Looks yummy and tender. Nice pics.
Park it! Grill it! Eat it!

jeffjenkins1
03-15-2010, 05:17 PM
Looks good to me!

Jeff

Ross in Ventura
03-15-2010, 05:56 PM
Nice looking Brisky

Ross

tjj
03-15-2010, 09:22 PM
Looks fine to me but I'm no judge. I prefer them on the tender side.:thumb:

bigabyte
03-15-2010, 10:35 PM
Looks delicious!:hungry:

FatDaddy
03-15-2010, 11:00 PM
Looks fine to me but I'm no judge. I prefer them on the tender side.:thumb:
I like em tender too, but just not to the point where I have a hard time keeping it together when I slice it.

thirdeye
03-16-2010, 10:45 AM
That one did have some width to it. Looks good man.

When I cook themtoo tender, I just slice it thicker, that helps a little. Plus it freaks folks out when you give them a 3/4" slice that cuts with a fork...

jagardn
03-16-2010, 10:54 AM
Thats a sweet lookin MONSTER of a Brisket!:thumb:

BlkJeep
03-16-2010, 10:55 AM
Nice cut! I'd take a plate of tender brisky right now!

FatDaddy
03-16-2010, 02:59 PM
Well I do believe it is time for lunch.. I agree 3eye, my buddy came over after we went to the gym yesterday and we sliced this one up. He was impressed at how tender it was for such thick slices lol..

moboy
03-16-2010, 03:17 PM
Looks great...How long was she on the egg?

markrvp
03-16-2010, 03:32 PM
Couple of questions...

1.) The foil is over the plate setter?

2.) Any liquids in the drip pan?

FatDaddy
03-16-2010, 03:39 PM
Looks great...How long was she on the egg?
I wanna say it was on from 2330 to 1030, so about 11 hours. Dome temps on the egg thermo were runnin about 280* and dropped down to about 230* at one time, but a little "gentle" wiggling with the 3eye wiggle rod and opening the vent a little more they came back up to about 275*.

FatDaddy
03-16-2010, 03:40 PM
Couple of questions...

1.) The foil is over the plate setter?

2.) Any liquids in the drip pan?

yes foil over over the plate setter, to help keep it clean.

no liquids in the drip pan, i use it just to make easy clean up.

tommykendall
03-16-2010, 03:45 PM
Looks great. I'm not a huge fan of the montreal steak seasoning.

Big George's BBQ
03-17-2010, 08:09 AM
Very nice

deguerre
03-17-2010, 08:14 AM
Wow. Did that thing "moo" when you put it on the egg? Looks good!

SMOKINBONES
03-17-2010, 03:07 PM
Looks very tender. How was the Montreal steak seasoning? I have been wanting to try that. Does the flavor penetrate the brisket?

peppasawce
03-17-2010, 05:50 PM
I want a chunk of that Beef please Sir!!!! Peppasawce

GreasePig
03-17-2010, 06:52 PM
Dude, it's a wiggle rod not a jiggle rod. :mrgreen:

Can't wait to see that brisket. Did you have to prop it up on a beer can or anything because of it's length? I also foil the ends until the long ones shrink up a bit.

LMAO! I can't tell you the fun you could have with ALL THESE QUOTES!

:clap2:

Big George's BBQ
03-18-2010, 12:22 PM
That looks Great

JD08
03-18-2010, 09:04 PM
Ok, I'm doing a brisket next. Right after the chuckie and pastrami.

1_T_Scot
03-18-2010, 09:22 PM
Looks great!!