Need to see what I have when I get home but thinking of following Aaron Franklin's salt and pepper rub guidelines.
I just pulled the trigger on a Big Green Egg on a Canada Day Sale. Opted for the “genius” controller as well. Looking forward to having it show up soon (sometime in the next few days). Now I just need to find a Costco around here that stocks brisket.
You'll love it. I haven't a single person who doesn't swear by their egg and even get defensive when people try to compare their pellet grills to them. CostCo had Prime for $3.49 which is the cheapest I've ever seen it.
Yeah, I agree. I’ve had a few friends with them and always loved the results, lusted after one, just couldn’t justify the cash for one. Until now. Got the large, with all the accessories... plan on making a custom nest for it next year. Compared it to the competition like the Komodo Joe, but the BGE just seemed to have better construction and attention to detail.
Not if you're buying a whole packer, which is what it looks like he has. They'll pre-trim the smaller flats and then put those out separately, but for the whole packers, they come directly out of the case and right into the cooler without being touched. It's always fun when I walk up to the meat section and ask for a full case of both briskets and uncut pork bellies and I get the same reaction Nett apparently does when ordering booze.
Sadly my local Costco in communist Massachusetts doesn’t sell whole packers, at least not the two times I asked. I have to go to a butcher about 30 minutes away to get one. Plus my Egg is the medium size, so the pre-trim is all I can fit anyway.
Yeah, I really didn't think about that. I have a large Egg and it's gonna be hard to fit that big meat in.
Smoked a whole brisket over night, 15 lbs or so. Salt and pepper, 200 to 220 from 10 pm to 11 am or so in my drum smoker. Rested it an hour, and then several of us attacked it for lunch. So. Full. I legit am going to go nap.
I put mine in at 7 tonight so it's only been on for a few hours. Going to stock it up with charcoal at around 2 am, wrap it up in butcher paper around 8am, and have it ready to serve around noon. First brisket on the new smoker/grill. The steaks I cooked on it before hand were beyond delicious. I love meat centered holidays.
How do y’all cook it overnight? Just keep setting an alarm to wake up and add more wood to the fire every hour or so?
My smoker is digital and gravity fed so I just load it up with charcoal and set the temp and it does the rest. At 225, I can get ~12hrs of cook time out of 16lbs of charcoal. I just checked it and now I'm headed to bed. I'll get up around 9 and it should be ready for it's wrapping and a few hours in the cooler. It was sitting at the low 180's for a temp so right on schedule.
I just load the Egg to the top. Gives me about ~18 hours of cook time Pics coming later of the brisket. Need to clean up and nurse my head for a bit...