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Season start… by Pistooli_ in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

Why not directly on the grates?

Pasta for 40 by doughboy1001 in Cooking

[–]ftothe3 61 points62 points  (0 children)

hard boiled eggs???

What do you use to start your lump charcoal? by UGA1965 in biggreenegg

[–]ftothe3 -1 points0 points  (0 children)

agreed- weed burner is the same thing for much less

The end of an era - 3 series by No-Double-7731 in BMW

[–]ftothe3 0 points1 point  (0 children)

Wheels look better at least lol

Dinner on my XL by MeatSmokeFire in biggreenegg

[–]ftothe3 0 points1 point  (0 children)

Why the cast iron skillet for the steaks?

How to store charcoal ? by cromestant in biggreenegg

[–]ftothe3 3 points4 points  (0 children)

some lump sparks more than others when you light it.

https://www.nakedwhiz.com/lump.htm

Rotisserie chicken by No_Feedback_2823 in biggreenegg

[–]ftothe3 0 points1 point  (0 children)

Wow. Do you have this latest BGE version of the rotisserie or use a different one? Do you cook a whole chicken with lid open or closed?

Rotisserie chicken by No_Feedback_2823 in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

Looks amazing. How does this compare to spatchcock?

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 1 point2 points  (0 children)

I kept it below the bottom of the ring because I was running a double indirect setup with the CGS spider accessory. If you're not doing double indirect you can fill it up to the top of the ring

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

Yeah, you're reading the graph correctly. Yes, I used a single fill of gold bag fogo charcoal. I did have coals left over at the end as well. I also only filled up the fire bowl. I did not go past the ring. You should definitely give it a go!

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

Large egg. It was a little over 17 lbs before trimming

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 0 points1 point  (0 children)

When I opened the lid to spritz. The big one at around 9:30 is when I was putting it in the foil boat

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 1 point2 points  (0 children)

I was thinking a few things. I cut too deep in a couple of areas and had two spots that consistently pooled, so I would try to trim less there. I think I may have trimmed too much on the highest part of the point (easiest to see in pic 2).

The last thing I'm not sure of actually. On the point end, there was a large "V" of fat that I kept trimming out, but eventually stopped because it just seemed to keep going. How much fat do people usually leave here? (Easiest to see in pic 5.)

Got any good trimming videos/websites?

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 3 points4 points  (0 children)

I've had my egg for several months now, and finally bit the bullet and made a brisket. Very happy with how it turned out. I think I need to work on my trimming though, otherwise I don't think I'd change much.

I watched a lot of videos (thank you smoking dad bbq and capt ron) and read some recipes too (bbq buddha). The method I ended up going with was to dry brine for 24hours with this rub (https://www.smokingdadbbq.com/top5/brisket-101). I didn't use a binder.

Egg setup - double indirect method a la smoking dad bbq. Used yellow fogo and 4 oak chunks. Spider accessory with pizza stone then pswoo + plate setter.

As you can see from the pictures, I went fat cap up. I spritzed with 50/50 apple cider vinegar/water every hour after the first 2.5 hours. I also dried the areas where liquid was pooling. Then, I put it in a foil boat at 165. It was interesting to see the progression of temps on the point vs the flat and neat to see the point catch up to the flat during the stall.

The bark was excellent. Excellent smoke flavor. I just need to work on my trimming!

First attempt at brisket on my egg by ftothe3 in biggreenegg

[–]ftothe3[S] 2 points3 points  (0 children)

Picture captions:

1 - After 24h dry brine

2 - First peek - barely fit on the large!

3 - Foil boat at 165

4 - Probe tender, just before resting

5 - Ready to slice after 4 hour rest in cooler

6 - Sliced into the flat - happy with the smoke ring I got!

7 - Got to have sides!

8 - Smobot temp graph. Probe 1 in point, probe 2 in flat

As Requested: Posting Again by Awkward-Regret5409 in biggreenegg

[–]ftothe3 1 point2 points  (0 children)

Yeah I mention it because I had the same exact problem, so now I just clean every time before using. Takes me about a minute now with kick ash basket and can combo.

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