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I struggle with brisket also. It's a difficult cut for me to get right since it's not a uniform thickness and there really isn't much intramuscular fat, just the cap on top, which makes it much less forgiving than a good ole pork shoulder. I should go buy one this week and have another go at it over the weekend. Practice makes perfect, right?
Are you buying just the flat? I get the whole thing, and there is a big vein of fat that runs through the thick part called the deckle. (sp?)
It also helps if you have a plate setter. I did not use one this last run, because mine broke. The thin part of the flat got a little dry, and went to Jed.
I am going to get a new plate setter today, and do another one this weekend. Pretty cheap for beef, and you can make all sorts of stuff with the leftovers.
Good brisket advice....http://amazingribs.com/recipes/beef/texas_brisket.html
So I cook to internal temp... I start off indirect heat (plate setter) at around 250 degrees... I pull the brisket at 150 deg and wrap in foil until around 190 degrees... I than take the brisket out of the foil and cook until about 195 degrees...
I have only smoked the half and am going to try a full next weekend... My buddy just did a full and it was outstanding plus he did fork over a few more bucks and bought from a butcher... The only reason why I have only done halves is a full puts out a shit ton of meat so always just go half... I really have pretty much everything dialed... I did two pizzas on the Egg - 600 degrees for 6 1/2 min and they were absolutely killer... I got a ton of compliments and the pulled pork one was gone in min... Regardless, I am not giving up on the brisket... Going to do a full and spend a bit more for a better selection...
irul, thanks for the link... I actually checked it out when you posted it earlier and there is some good info... I usually turn to the nakedwhiz for info, but your link def is laid out nicely and easy to find info...
You cooking the pizzas on a pan, or do you pre-cook the dough before putting the stuff on?
I always want to do them right on the grill, but it requires some planning. I do not have it dialed yet. School me please.
Do you have a pizza stone, in addition to the plate setter?^
Tech talk question: I need a replacement gasket. Whatchu got?
This site is somewhat confusing: http://www.bbqgaskets.com/catalog_1.html. Do I want the "BGE Nomex Gasket" or the "BGE High Performance Gasket (grey) RGKA RGKB"?
Nomex^
Rutland Gasket http://www.nakedwhiz.com/rutlandgasket/gasket.htm
Rutland for sure. It's so much better than the og gasket.
http://www.amazon.com/gp/aw/d/B000MI...kfL&ref=plSrch
I use the plate setter legs up and put the cooking grid on top and than the pizza stone... Put the stone on as soon as you fire up the Egg or grill as you want it to warm up the same time... 600 degrees for 5 to 7 min and pizza is done...Quote:
Originally Posted by warthog
On a grill I warm up, put oil on the grids and put dough on direct... Flip after 3 min cook on the other side and than pull... Put toppings on lower temp and put back on grill...
I roll the dough to whatever thickness you like, olive oil on each side and throw on the grill as hot as possible. About 45 sec on each side, just firm enough to work with and take off. Then add all toppings, sauce and cheese and out back on the grill to finish. Usually works out pretty well but you gotta watch it cause it doesn't take long.Quote:
Originally Posted by warthog
I want to build a wood fired brick oven in my backyard but that will have to wait.
Awesome, thanks
1. Do I want the braided tape + separate adhesive, or is the self-stick Nomex shit legit (e.g., at http://www.bbqgaskets.com/catalog_1.html)??
2. Just to confirm that I'm not missing something here -- one needs two of these, right? Nakedwhiz says circumference of a large BGE is 67" -> get 84" of gasket. That must be for one half of it, no?
On a mildly related note, my Egg has some notable underbite (~1/2 the thickness). Loosening screws -> adjusting -> re-tightening doesn't really do the trick -- solves the problem for a couple openings/closings, then back to status quo. What am I missing?
I used the braided stuff with a high temp silicone adhesive that is for auto applications. It's a sorta messy job to get the old gasket off and then apply the new one with the right amount of silicone but it's nothing too difficult. You only apply the gasket to the lower side and not to the lid so you just need one length of it. The naked whiz does a good job of explaining the process. I followed his tutorial after a round of 800* pizzas destroyed my original gasket. No issues since then.
Another perspective on gaskets.
I've had mine for a few years and burned off the original gasket early on. Between high heat pizzas and searing steaks, it takes a beating. I figured a replacement gasket would get fried as well.
I haven't replaced it because I haven't felt that I needed to. Recently did a pork butt for a friend who went through some heavy chemo. During the whole process all she was looking forward to was a huge platter of pulled pork. Anyways, 18 hours on the egg and I only had to make one adjustment about 4 hours in. The egg seems to hold pretty steady for low and slow.
Only thing that makes me nervous is lack of cushioning if I drop the lid.
I've heard of folks going naked but never talked to anyone who did it for any length of time. You feel like you're still getting a quality seal around the rim?
Since a new gasket is so cheap, I'd go ahead and replace it.
Going to put some salmon on some wood planks tonight. Acorn Squash. Corn on the Cob. Maybe some scrimps.
Smoke will weep out when I first toss a lump of hardwood in but it doesn't seem to impact the ability to hold temp. Original gasket went the first month and stunk as it burned. Figure if it works why take a risk and burn off another gasket and sealant.Quote:
Originally Posted by Cruiser
I have never done clams on the Egg - holly shit those have to be good...! I am putting a 7lb pork butt and full beer can chicken on the Egg Thursday for the upcoming extended weekend... Pulled chicked and pulled port will be had to address the alcohol consumed at the lake...Quote:
Originally Posted by Beer Drinker
Yeah. Easy and cheap. I put mine in a drip pan with some white wine, butter, vidalia onion, garlic, pancetta... I like red pepper flakes. 15 minutes at 400. Crusty bread.
Oysters are good too.
Ive done them in shell, and bacon wrapped then smoked for a couple hours.
https://www.tetongravity.com/images/...044__forum.jpg
https://www.tetongravity.com/images/...837__forum.jpg
Smoked cabbage. Pancetta, Butter, Salt, Pepper, Vidalia Onion. 6 hours at 275.
Chicken Thighs are a new addiction of mine. Super cheap and tasty. Brats. Salmon. Some clams in the background. Stoned at the grocery.
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Egg smoked chicken thighs have got to be one of my favorite things on earth. Simple brine before hand and then a nice rub (loving Chinese 5 spice lately) before tossing them on. They're so delicious and totally forgiving since the dark meat doesn't dry out as easily.
Never seen smoked cabbage before! Do you prep it at all before? Our just trim it up a bit and toss it on?
You need to like cabbage. I do.
I hollow it out and stuff it with a stick of butter, chopped onion, pancetta, salt and pepper. 6 hours @ 275.