green egg brisket
- Thread starter jonboy
- Start date
- Joined
- Jan 14, 2006
- Location
- At home...
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:
T
travis1985
Guest
outstanding, looks like something from nasa
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:
What time is launch lift off?
Lots of electronics for grilling a can of SPAM :roll:
:!::biggrin:.Saiko
is One Chatty Farker
- Joined
- Dec 24, 2003
- Location
- Kennesaw...
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? Woops, back on subject: Let us know how the brisket comes out!
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:
Last edited:
T
travis1985
Guest
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?
milk outta nose on that one
Your science project was to make the perfect brisket, No??? :lol::lol: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:
millsy
is Blowin Smoke!
- Joined
- Mar 22, 2009
- Location
- Frederic...
You must have better company than that for your egg!!!!
- Joined
- Jul 1, 2007
- Location
- Southeas...
You cooking that brisket or giving it an EKG???
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.
Sliced
Burnt Ends Chili...Its still cold outside
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
Brisket pulled when probe soft, 192 degrees,11 hours at 235 and 6 hours resting.
Sliced
Burnt Ends Chili...Its still cold outside
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
