Someone teach me how to big green egg brisket. I've read a couple different methods on Google curious to see how yall do it.
It's really not as hard as they make it out to be. Don't be intimidated by it. I was for a while but there's no reason to be. For all the prep work, watch Aaron Franklin's videos. He does a good job showing how to trim and rub it. I'll link them later. As for cooking, just set your BGE anywhere from 225 to 275 and throw it in. For your first couple, I wouldn't worry about wrapping or anything. Just get your feet wet by cooking it straight through. Put a thermometer in the flat (skinny part) and once it hits about 180~, start checking it every 30 or so minutes. The thing about brisket that makes it different is you're not cooking to a temp. With a pork butt, you cook to 200 or whatever and you're done. Not so with brisket. Some are done at 180, some are done at 205. You really don't know when it'll be done. Just use a probe, like a Thermapen, and slide it into the brisket. Getting through the bark will be tough, but once you clear it, the probe should slide through the meat like a stick of butter. I know that sounds corny but it really is true. After you nail a couple, then you can branch out and try different rubs and wrap and all the other things you do with one. http://www.pbs.org/food/web-shows/bbq-with-franklin/ Here's a list of all of his videos on there. The Cook, The Payoff, and Brisket are the best ones IMO. I haven't watched Episodes 3-5 yet, though. http://video.pbs.org/program/bbq-franklin/episodes/
np man. I had never cooked anything more than mac n cheese (seriously, had never grilled burgers) 3 years ago and this thread taught me everything. Cooking with Sanchez taught me a lot, too. I took some shit along the way but it was worth it. Least I can do is try to help someone else itt. Hell I still learn from this thread all the time.
I like it, it is a bit sweet and thick but has a peppery finish. I've applied it lightly right at the end of cooking ribs. It holds well and like others have said acts like a glaze.
Made wings 4 ways earlier. Going clockwise: 1. Rub only. Used John Henry's Pecan mixed with Butt Rub and added a little Cayenne. 2. Naked with only pepper added pre-smoke. Post-smoke they were tossed in Zunzi's sauce. It's a sandwich shop in Savannah that won best sandwich shop last year. They use 2 sauces split 50/50. Works great on shredded chicken but kinda thin for wings. Pretty good if tossed in the sauces right before eating. 3. Same as 2 but instead of tossing after the cook, I sauced them mid-cook. Meh. Not sure if all the sauce ran off or the smoke killed it but they were bland. 4. Same as 1 but tossed in Blue Hogs BBQ Sauce mid-cook. My rankings would be: 4 (top left) / 3 (bottom right) / 1 (top right) / 4 (bottom left)
at the parents for the weekend. did some steaks, a roast and some sweet potatoes on the grill. got my dad a new maverik themometer and a cheap weber instant read one as well for father's day, so we were giving those a shot today.
Deal on a Sams membership if you don't have one http://slickdeals.net/f/7933769-zul...=156541&utm_medium=fptweet&utm_source=twitter
Been to the Syracuse one many times, a couple of times to the one in NYC. Everything is good, not great I'd say. I usually get either wings, chicken or ribs. Though the pulled pork is also good. Sides are better. Brisket was always a bit dry for my liking but it's a good place to drink some beers and eat.
I'd give the dinosaur bbq in Rochester a 8/10. Had wings, ribs, and chicken. The guys I was with enjoyed their's too.
It's been a few years but I seem to remember their corn being really good. Ribs were solid, and as I said, I love their wings
The original Dino is about 10 minutes from me. Unfortunately, since they have started expanding, the quality has gone downhill. The ribs and chicken are ok, brisket is meh. Chicken wings are great. Pulled pork is also pretty good. Big fan of the sauces. Their french fries suck. The two best things are the drunken shrimp (served cold) and the deviled eggs. Best sides are chili and macaroni salad. Oh, and the loaded fried green tomatoes are the tits.
Never had any experience cooking outdoors besides a propane grill, but consider myself a fairly good cook indoors. Got an email with a coupon for a Large Egg for $599. Went to buy it and they threw in a plate setter for free. Built a table for it the next couple days. Spoiler Made ribs to break it in. Spoiler Went a little long before I wrapped. Finished Spoiler Overcooked them a little because they didn't hold onto the bone much but damn they were good. I have a Turkey Breast and some pork loin ready to go next. Beef ribs and brisket at some point in the future.
Doing my first brisket this weekend. Got a fantastic deal on choice at Walmart. What rub? 50/50 salt n pepper? Can I use a toothpick to test when it's done? I'm wondering if the probe is too thick. should I inject or brine? Is it important to spritz it? If so, how often? What kind if wood? I have hickory, mesquite, Apple, and cherry. Tia Oh, and teach me about burnt ends....never even had them.
ned's head One Two It's from Factory Builder Supply. They had a drawing for a free egg for Fathers Day and they sent me an email telling me that I didn't win but gave me a coupon code to buy one for $599
1) sure - whatever rub you like 2) i would use a bigger utensil if youre doing to poke test. you can also pull it off once its floppy or when you can stick your thumb an inch into the thickest part of the flat 3) dont brine, inject if you really want to 4) no but you can if you want 5) maybe once an hour after you get the bark you want 6) any of those will work. mix the fruit wood with the hickory and/or mesquite if youre gonna use them kc style burnt ends are when you separate the flat from the point after the cook is done, cube the point, toss in bbq sauce and/or bbq rub and smoke it for another couple hours until the sauce caramelizes
I've cooked one this way before on my little smoker, because a full brisket it too long to fit. Its been a while, but I dont remember the final results being any different
As I'm moving forward with my grill purchase, I have a couple questions for ya'll. - How much lump charcoal do you guys go through for typical usage in a kamado grill? I'm trying to figure out how much grilling it would take to go through a set weight bag of charcoal in order to calculate cost of usage. - Has anyone here built their own table for their kamado grill? I plan on buying a standalone Kamadoe Joe classic, and building a table for it that has slate prep surface on one side of the grill, and a butcher block insert on the other side. Butcher block insert may be unnecessary; still deciding on that aspect. - Since I'm going to get a standalone grill with legs, is it necessary to build in a base floor, such as more slate? As always, I appreciate any input from you guys. Some tables that I'm using as inspiration: Spoiler
As far as charcoal usage, depends on what you're cooking. If I'm grilling or doing a short smoke like ribs, maybe 5-7 lbs. For a brisket, 15 ish
Need a new Thermapen? On sale today only. http://www.thermoworks.com/specials/atk-deal-of-the-day.php?tw=HBF
so you're going to have the grill on the little standalone feet? I would put some stone underneath it. Here is our table Spoiler
We finished wrapping the top with ipe as well, added a power outlet and some bottle openers but I'm not sure where those pictures are right now
Many people throw the flat in a cooler for several hours to finish cooking so in theory that time in the cooler would span the same time that burnt ends cook.
Not going to happen and you don't want it to happen. - Cook whole - Separate when flat is done - Wrap flat and put in cooler to let it rest - Put point back on to continue cooking for an hour or so - Pull point off, cut into cubes, sauce - Put cubes back on smoke to let sauce set (may another hour) - Pull burnt ends off smoke, pull flat from cooler and slice - Serve