Can I get some Big Green Egg stoke please?

From a New Year's Eve smoke on my BGE. It was a prime packer brisket from Costco and it was very difficult smoke. After trimming it was likely no more than 8 lbs., but it took 16 hours to smoke to 195 and that is with wrapping in foil at 152. I smoked it at around 240 for most of the cook. I thought it was going to turn out tough and dry due to the difficult smoke, but it turned out fantastic. Probably the best brisket I've ever done. It was easily pulled apart, but not fall apart.

I did inject it with Butcher's Prime Brisket injection. For my rub it was just equal parts kosher salt and pepper.

http://i98.photobucket.com/albums/l2...06438bbac3.jpg
http://i98.photobucket.com/albums/l2...31161910_2.jpg

Brisket is truly something that takes practice, and learning your cooker.

Ribs, Shoulders, Chickens, Seafood, Pizza, Steaks, I can do with my eyes closed.

I am still very much an amateur at brisket.

Got my Primo XL finally. Pics to follow. Rigged it up on a temporary table for now.Attachment 197669

Doing a built in sorta like BeerDrinker's photo, but in wood instead of stone.

If yer gonna fire that cooker up before putting a more permanent table together then you ought to consider grabbing some cheap ceramic tiles to put under it cuz sometimes when the fire gets enthusiastic you can get some embers popping out of the lower vent hole.

Looks like a big ole bastard, huh? I bet you'll be able to fit like 4 racks of ribs laying flat.

Reebs

https://uploads.tapatalk-cdn.com/201...8a5612aec0.jpg

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Originally Posted by Cruiser

If yer gonna fire that cooker up before putting a more permanent table together then you ought to consider grabbing some cheap ceramic tiles to put under it cuz sometimes when the fire gets enthusiastic you can get some embers popping out of the lower vent hole.

Looks like a big ole bastard, huh? I bet you'll be able to fit like 4 racks of ribs laying flat.

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It is 250 lbs. Took 4 of us to get it out of the box due to the awkward shape. It has a divided fire box, so you can have a direct side, and an indirect side. It can be set up as a true smoker too.
Yes, I think you could lay 3 racks out flat, or 6 or 7 on their side.

I absolutley love this machine... 22° outside and the Egg has not drop temp at all with a 9 lb pork butt for 5 hrs...https://uploads.tapatalk-cdn.com/201...ff9d66eb68.jpg

Thighs

https://uploads.tapatalk-cdn.com/201...3cc3940097.jpg

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Originally Posted by Cruiser

Thighs

https://uploads.tapatalk-cdn.com/201...3cc3940097.jpg

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I love me some thighs! Those look delicious. The fat seems perfectly rendered and skin...crispy!

Brisket coming off. Internal temp 195. 9lbs. 20 hours at 225. Wrap and rest time.
Attachment 204201
Attachment 204202

Oh shit! That right there is winning!

Party of 6 this Sunday for an afternoon Easter Dinner. Don't want a ham, I don't like Lamb, might do another Prime Rib...

Open to suggestions if you have them.

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Originally Posted by Sagamoron

Party of 6 this Sunday for an afternoon Easter Dinner. Don't want a ham, I don't like Lamb, might do another Prime Rib...

Open to suggestions if you have them.

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http://www.youtube.com/watch?v=anwy2MPT5RE&sns=em

Did this a few weeks ago, pulled pork shoulder: http://www.seriouseats.com/recipes/2...er-recipe.html

Finished on the egg at 250 for about 2 hours. Pulled it, sauced and back on the egg for 10 minutes or so

Quote:

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Originally Posted by Sagamoron

Party of 6 this Sunday for an afternoon Easter Dinner. Don't want a ham, I don't like Lamb, might do another Prime Rib...

Open to suggestions if you have them.

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I love Prime Rib on the Egg and it is always a huge hit... However, one of my favorite things to do and eat off the Egg is a pork tenderloin... I get one of the bigguns and cut it down the middle and place each one in a large freezer bag with 2 diff marinades... Cook to med/rare and always turns out great and always a huge hit...

With that said it will only be the 4 of us this year so I am doing 2" thick bone in pork chops using reverse sear method... Pretty stoked to give this one a try...

I fucking hate change so I was pretty slow to adopt it but I'm sold on the reverse sear for thick cuts after trying it out a half dozen or so times.

Cruiser, what kind of thermometer am I seeing in your photo. The thighs look pretty awesome. What did you do?

That's the temp probe from my pit controller although I also use one of those Maverick remote thermometers when I'm doing a longer cook like pork shoulder.

Bone in thighs are so forgiving. I brined those in apple juice with salt and brown sugar. Then I dried them, rubbed them with some garam masala, and wrapped the skin back around the meat to keep it kind of protected while they were smoking. ~2.5h @ 275* with just a bit of cherry wood.

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Originally Posted by Cruiser

That's the temp probe from my pit controller although I also use one of those Maverick remote thermometers when I'm doing a longer cook like pork shoulder.

Bone in thighs are so forgiving. I brined those in apple juice with salt and brown sugar. Then I dried them, rubbed them with some garam masala, and wrapped the skin back around the meat to keep it kind of protected while they were smoking. ~2.5h @ 275* with just a bit of cherry wood.

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How long do you brine?

Im on my second maverick. Does yours ever have a problem registering the temp? Mine flashes. Really annoying.

Maverick flashing?

Probably to Ice in the shower after volleyball.

NTTAWWT

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Originally Posted by stompinlines

How long do you brine?

Im on my second maverick. Does yours ever have a problem registering the temp? Mine flashes. Really annoying.

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I usually shoot for 2-4h and adjust the strength of the brine to the amount of time I have before they go on the smoker. It's all too easy to overdo it and have the meat come out tasting salty.

I actually need a new one right now (or maybe just new probes) because mine isn't registering the meat or the grill temp currently anymore. Love the tech when it works, right?

My second maverick shit the bed on a brisket. The company is cool about returning it for a new one. Im going to return my current one and sell the new one they give me on ebay.
Time to try a I-grill 3. Also, the Thermapen is a great fucking tool.

Nice! I'll give them a shout this week to see if they can help me figure out if the unit needs replacing or just the probes. Last thing I want is to order new probes only to find out the base station is toast.

Swine, meet egg.

https://uploads.tapatalk-cdn.com/201...6c83447e2d.jpg

Nice, bone in butt?

The probes look very similar to the ones I have for my Stoker. I have replaced them as they are not bomb proof or I am just hard on stuff. High temps, pulling at the joint and tons of use take a toll on the probes. All my own doing, the Stoker has been rock solid.