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Big Green Egg

I forgot to post the results of the bacon!

I was a bit worried as we fried up a few test pieces that I had over smoked the bacon, but the taste was spot on for what we were looking for. Wife asked for cracked pepper version next, so that's a good sign.

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Also did my first whole packer brisket over the weekend.
This was for for New Year Day lunch/football, I needed it at least in the cooler by 12:30 to make it to the family.


I have had a hard time finding anything but choice brisket from Walmart in this area that aren't super expensive (my meat CSA butcher has Prime, but it's $9.99/lb and I didn't want to ruin something that expensive for my first shot, or second or..). Unfortunately I can't find Prime in the regular grocery stores and Costco doesn't carry them in what appears to be 100miles.

This is a choice from Walmart. It started out at 12.85lbs, after trimming it ended up at 9.5lbs. I used my wifes homemade mustard as a binder and just a heavy salt and pepper rub. I seasoned it and wrapped it up last night.

Here it is after I pulled it out of the fridge before I lit my Big Green Egg.



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Put it on the Egg, air gapped drip pan under it. I am using cherry and apple for smoke. Trying to keep the temperature in the 220-240 range. I didn't plan on wrapping it.



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Let the temp of the egg coast up early this morning and running around 260 now. Meat was probing around 160 at the thickest part of the flat and was anywhere near tender yet. I had a long period where it stayed between 145-150, which I guess was the stall but that seems pretty low temp?



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I ended up wrapping it. I pulled it off right around 14 hours, poke tested seemed to be buttery tender to me, but I'm sure that is something that I'll have to learn over time.
Here it is resting for a bit on the counter, then I FTCed it for a few hours.



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And the payoff! I thought it came out okay, I think I could have gone maybe another 30min and really hit the sweet spot but most of the brisket was juicy and tender. Apparently I went a bit overboard with the salt and pepper, didn't kill it or anything but just a bit too much salt.

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Holy ****, you've got to stop posting all this amazing looking food :) Brisket is a science, it's different from other BBQ, looks like you nailed it pretty good.

(actually we're having the leftover pork roast and kielbasa from New Years so it's good eats for lunch day :D)
 
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1Zach1 said:
I have had a hard time finding anything but choice brisket from Walmart in this area that aren't super expensive (my meat CSA butcher has Prime, but it's $9.99/lb and I didn't want to ruin something that expensive for my first shot, or second or..). Unfortunately I can't find Prime in the regular grocery stores and Costco doesn't carry them in what appears to be 100miles.
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Prime is a waste of money on something like a brisket - the whole idea behind BBQ/smoking is to make an inferior piece of meat as tender and flavorful as possible. A choice or even select brisket will come out just fine once it's been properly smoked.

That being said, kudos for not wanting to wrap the brisket. Looks good!
 
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Tomorrow said:
Prime is a waste of money on something like a brisket - the whole idea behind BBQ/smoking is to make an inferior piece of meat as tender and flavorful as possible. A choice or even select brisket will come out just fine once it's been properly smoked.

That being said, kudos for not wanting to wrap the brisket. Looks good!
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I'm a firm believer in not knowing until trying, so if I could find a Prime Brisket for 2.89/lb like many Costcos sell for that would be 1: Cheaper than what Walmart sells 2: a chance to see if better marbling of fat in the Prime flat would show any actually difference in a long smoke like this. Aren't most pros using Wagyu at this point? Can't believe they'd spend that kind of money if they weren't seeing a payoff for it.

Next time I'll start 2-3 hours earlier and see if I can manage to get it done completely without wrapping as well. Knew I wasn't going to make my deadline so I felt like I needed to wrap to speed it up, but really want to do it naked to see how it goes.
 
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This is the first time I've ever done Beef Ribs, but I got these three racks from my Meat CSA so I wanted to give them a try. They are labeled as "Baby Back" which I assume are just Beef Back ribs from searching around forums. They seem to have an okay amount of meat on them, not as much as plate ribs obviously. Used Cherry and Apple wood, kept between 230-250.

Trimmed up and ready for seasoning.

Covered with Dizzy Pig Cow Lick after an oil binder.

On the LBGE.



3 hours in. I wrapped two racks, left the middle one alone and am going to let it ride and see the difference.

And here we are about 6.5 hours (total time) later!

Wrapped on the left, unwrapped on the right. My wife and I both agree that we prefer the unwrapped, so good to know for next time.



Cut up:


Plated with roasted brussels sprouts and rice.
 
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They look really good. Wow, good job. I'm glad you state the pictures.

Babyback and spare usually means pork, short mean beef. At least in my experience.
 
Wrapping usually means steam slowly cooking the meat and melting the fat in and about the meat. I've done both and don't have a huge preference for one over the other. Though if wrapping, I unwrap for about 8-10 minutes and blast it with heat, causing a thin crust to develop while being tender soft just underneath.
 
Rain here most of this week. Great. We had a spot of hot weather last week and I managed to grill. Not being in the mood for soups or stews, I've opted to smoke some and slow cook some meats. No pork shoulder because there was nothing small enough at the butcher's or the store. I'm doing a few racks of ribs with a southwestern blend of spices, doing a half portion of brisket, too. I'll leave them to cook for 5-9 hours utilizing a small fire. I moved some stuff out of the way and dragged the smoker towards the doors from the kitchen leading to the yard. Didn't pull a single muscle, which is a rarity these days.

I was going to roast some chickens in the gas grill today but the store only had really high fat chickens and everything I've got is frozen as a rock. :(
 
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We smoked wings as well for the Superbowl. Sorry, I forgot to take pictures. The funny thing is we were joining some friends at their house for the event and now my car smells like smoked wings because of the ride over with our odiferous bounty.
 
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Smoked a brisket point this weekend to be used in chili this week, threw a couple heads of garlic on for a few hours to get smoke roasted as well.
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This was my first shot at using a brisket for chili. I had a ~4lb piece of point that I had no plans for, so I threw it on the Egg with hickory and apple. It stayed in the 240-260 range.


Simple light salt and pepper seasoning


I threw a couple heads of garlic on as well to smoke them.




Took about 9 hours to get nice and buttery tender



Tonight I chopped up about 3/4 of it and made a pot of chili. I used just our standard recipe, nothing special just home made seasoning, kidney beans, tomatoes.



Turned out pretty well I think. Nice smoke profile without anything overpowering. Super tender brisket. Next time I need to make sure to trim out more fat before putting it in the chili, but no big deal.


I'm really more of a Single Malt fan, but wife wanted to go with a beer tonight so there we go!
 
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Smoking a brisket today, soaked in Coke a Cola all day yesterday, covered with Byron's Butt Rub let it smoke 6 to 8 hours
 
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1Zach1 said:
This was my first shot at using a brisket for chili. I had a ~4lb piece of point that I had no plans for, so I threw it on the Egg with hickory and apple. It stayed in the 240-260 range.


Simple light salt and pepper seasoning


I threw a couple heads of garlic on as well to smoke them.




Took about 9 hours to get nice and buttery tender



Tonight I chopped up about 3/4 of it and made a pot of chili. I used just our standard recipe, nothing special just home made seasoning, kidney beans, tomatoes.



Turned out pretty well I think. Nice smoke profile without anything overpowering. Super tender brisket. Next time I need to make sure to trim out more fat before putting it in the chili, but no big deal.


I'm really more of a Single Malt fan, but wife wanted to go with a beer tonight so there we go!
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How was that beer? Food looks good!
 
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