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Posted on 9/18/21 at 11:01 am to Texas Gentleman
I will report back on my success or failure this afternoon with pictures
Posted on 9/18/21 at 12:27 pm to Old Sarge
Posted on 9/18/21 at 1:31 pm to Old Sarge
Looking good, I’m about 8.5 hours into my brisket smoke. Think this one will take another 2-3 hours to finish up, which will be perfect timing to rest in a cooler a few hours ahead of dinner.
Posted on 9/18/21 at 1:39 pm to Texas Gentleman
It was smoking beautifully at 225 for 45 minutes or so then it jumped up to 255 and I’ve been adjusting the last 30 minutes trying to bring it down easily
I put more pecan wood in with the green egg charcoal wood this time and have a lot more smoke
I’m really enjoying this egg though, love my Weber for grilling but cooking slowly all day is just satisfying and fun
I put more pecan wood in with the green egg charcoal wood this time and have a lot more smoke
I’m really enjoying this egg though, love my Weber for grilling but cooking slowly all day is just satisfying and fun
Posted on 9/18/21 at 3:12 pm to Old Sarge
I wouldn’t stress too much if it moves a little. Just make sure it doesn’t teleport rising or falling. Plus that done thermometer isn’t the most reliable.
As far as accessories, I’m a fan of a second rack.
I have this, but there are a bunch of different kinds.
As far as accessories, I’m a fan of a second rack.
I have this, but there are a bunch of different kinds.
Posted on 9/18/21 at 3:25 pm to Farmer1906
I definitely want a second rack
I’m lifting the lid to cool it and making minor adjustments to the vents but getting it back down to 230 is seemingly impossible
I’m lifting the lid to cool it and making minor adjustments to the vents but getting it back down to 230 is seemingly impossible
Posted on 9/18/21 at 3:39 pm to Old Sarge
Looks great!
Q: What's the easiest way to ruin good meat?
A: Have me grill it!
Q: What's the easiest way to ruin good meat?
A: Have me grill it!
Posted on 9/18/21 at 4:24 pm to Farmer1906
Finally hanging at 225 nicely with 1/8” gap on vent on bottom and top but wondering if that’s gonna snuff my fire eventually
Posted on 9/18/21 at 4:27 pm to Old Sarge
Has anyone here ever had to replace a regulator on a gas grill before? Mine has gone bad but when I try to loosen the hex nut to take it off it feels like I'm going to bend and snap the gas line it's connected to.
Posted on 9/18/21 at 4:29 pm to Dr RC
I’ve had old ones get finicky and insist that I make sure they are turned sideways to function
Never replaced though
Never replaced though
Posted on 9/18/21 at 4:55 pm to Texas Gentleman
Do I need to wrap the ribs in foil and let them rest for an hour like I do my brisket?
Posted on 9/18/21 at 5:38 pm to Old Sarge
I usually do, I wrap with foil and try to let them get a little rest before slicing.
Posted on 9/18/21 at 6:36 pm to Texas Gentleman
Nice bark? Great flavor the meet is perfectly done but I think I may have left them on a little too long? I did the dry rub and didn’t moisturize them at all during the process I may try that next time.
Posted on 9/18/21 at 7:12 pm to Old Sarge
Better than what I’m eating tonight. Nice work.
Posted on 9/18/21 at 7:15 pm to dallasaggie
Next Saturday I’m going to try my first green egg brisket
Posted on 9/18/21 at 8:22 pm to Old Sarge
Falling apart or too tender/mushy means overcooked, if they’re tough and chewy that’s a sign they’re undercooked. They look good to me.
Good luck on the brisket cook, that’s my favorite cut to smoke. It’s easy to make average brisket, but perfecting brisket and consistently cranking out good brisket is hard. I like the challenge of it.
Good luck on the brisket cook, that’s my favorite cut to smoke. It’s easy to make average brisket, but perfecting brisket and consistently cranking out good brisket is hard. I like the challenge of it.
Posted on 9/18/21 at 8:43 pm to Texas Gentleman
I managed to make a edible brisket today. Got it on at 9 instead of earlier. Was down to almost nothing but tiny pieces of broken charcoal and dust. Loaded up a few extra chunks of oak. Was impatient and put it on while it was too hot. Let the fire go out while I was watching the game and finished in the oven. Maybe an 8hour cook with not nearly enough rest time.
How do y’all prefer it? Sliced, chopped, and burnt ends?
The pizzas for lunch got more attention and turned out better.
This took maybe 90 sec, probably less. Ooni’s are legit.
How do y’all prefer it? Sliced, chopped, and burnt ends?
The pizzas for lunch got more attention and turned out better.
This took maybe 90 sec, probably less. Ooni’s are legit.
Posted on 9/18/21 at 9:50 pm to Farmer1906
Love me some burnt ends
Posted on 9/19/21 at 11:32 am to Farmer1906
Sliced. Pork belly burnt ends are where it’s at.
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