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I know I've read some topics with OrangeVol79 talking about his Big Green Egg. I've done a lot on mine and everything has turned out really well until this weekend. I tried to cook a brisket. It was a 4.5# flat and was absolutely horrible. I did mine by injecting it with Au Jus made with Beef Broth and bacon drippings, let that marinate for 20 hours. Once it was done marinating I put yellow mustard and Dizzy Pig rub all over it. I put it on at 10:00 AM yesterday morning and all seemed to be on track until it hit a wall. It stuck on 155 degrees for about 2.5 hours. I finally pulled it off at 162 degrees and almost 7 hours later. It was pretty much jerky by that point. Everything I had read said to pull it at 190, by that point it would of been a rock.
It's the first time the BGE hasn't made me look like I know what I'm doing. So for my own ego I'm gonna blame it on that, not myself.
I was wondering if anyone on the board has done a brisket on their Big Green Egg and how it turned out.
I've tried the flat Brisket as well on the BGE and it is the hardest thing for me to perfect. Both of mine had good flavor but they were just not very tender as most meats that i cook on the Egg. I am thinking about trying a whole brisket to see if that cooks any better. Check on some of the BGE forums and you should find plenty of discussions about the brisket but i have not yet mastered it either.
I'm considering getting a BGE, any input from owners would be awesome. Not trying to hijack your thread keystone, you just kinda brought something up I have been curious about for a while. Also have you calibrated your meat therm in a while, I'm in foodservice and its actually more common with those things than you would think. Aside from you recent brisket what would you say about your BGE?
I think the BGE is the best gift i have ever received in my entire life. My wife got me the large egg a couple years ago for my birthday i don't think i have used my other grill or smoker since that day. They are expensive but well worth the investment in my opinion. I cook a lot of steak, chicken and fish on it and i have gotten to the point where i don't like to order those things in the best restaurants because i think that i can make it better than most places on my BGE. I also make a lot of barbecue(pork shoulder) on the BGE and i think it is better than anywhere i can buy it in Nashville. Definitely worth getting one if you like to grill and enjoy eating all kinds of meat and fish.
I've got a BGE and I love it. The trick to brisket is to keep the fat going through the meat at all times. Low and slow is the best way. I use about a 5-6 pound brisket and smoke it with Cowboy Cut Charcoal. I know they always say to trim a little fat but I never do. Best way to prep the meat is to brine it for at least 4-6 hours all night is even better. Dr pepper, coke, orange crush or beer is great for the brine also add some salt and garlic and part of your rub to the brine as well. Then I rub mine with a homemade rub- Red pepper, salt, brown sugar, garlic powder, onion powder, chilli powder, and mustard powder. I put it on the smoker at about 175-180 for about a hour a pound. Usually takes me about 7-8 hours depending on the size. I like mine texas style so i don't use a pan but if you want it extra tender and juicy a pan will lock in the moisture. Another trick I use to ensure it's juicy is I save some brine and when it's done smoking put it in a pan with the brine and cook at about 160 for no more than an hour. It will fall apart with a fork. I've read that brisket should be smoked for about 45-60 minutes per pound and that is usually what I do mine at. The only one I have cooked that didn't turn out well was my first one, they get better from then on.
I agree with everything stated. Love mine, and haven't turned on the gas grill in a year and a half. I am moving up to a full shoulder this spring, but ribs, wings, pork tenderloin, all have turned out awesome. I wouldn't trade mine in for anything.
How much total product (obviously varies by protein) roughly would you say you can cook on the large. Most of the time it's just me and the lady but I tend to host parties every other month or so and were always GRILLING/smoking something or deep frying turkeys. I'm in mobile food service industry so I've got gear to do high volume (but is a pain in the rear to get out/clean up for twenty people) I was hoping all I would need would be the BGE. So basically do I go Xlarge or am I going to be wasting fuel only using the captaincy ten or so times a year and just stick with large.
I highly recommend it to anyone. Once you cook your first piece of meat on it you will be sold. Like I said at the beginning of all the things I've cooked they've all turned out really well, except the brisket. I'm a decent cook but the BGE makes me look like a pro. Similar to Jetervol, I've cooked fish, steaks, hamburgers, ribs, chicken, whole chickens, half chickens, several butts, pizzas, cookies, the list goes on. If you like cooking and want something to tinker around with during the day it is fun. I usually do butts from midnight until about 2 or 4 in the afternoon the next day and I think it's great bbq. I like it better than a lot of local places in Charlotte.
I always tell my wife if anything happens to it, I'd go out and buy another one that day. It really changed the way we eat. Since it's only the two of us and with work schedules we'd eat out all the time. Now with the BGE we eat at home a lot more and since we're in Charlotte we use it year round. I had a Charbroil (Lowes brand I think) gas grill for 5 years and everything I made on it was okay, it just wasn't anything special.
If you make a steak or even chicken breasts on the Egg it tastes completely different.
If you're looking into buying one the only drawback is the accessories. You'll end up paying anywhere from 750-1000 dollars for the large size egg. That will usually come with the nest (stand), a bag of lump, and maybe a couple accessories on top of that. Each place is different so I suggest calling around and see what they offer you in a package. I got the nest, bag of lump, and I think the electric charcoal starter for 899. Others were offering the same package within $100 of that.
I have a lot of accessories and they can get pricy, but I've built these up over the past 2 years. The main HAVE to HAVE accessory would be an ash tool and the plate setter. It allows you to cook indirect and costs $100 for the large I believe. I have that, I upgraded to a cast iron grate, I built a table out of Tigerwood because I didn't like the nest, half moon riser, half moon ceramic plate, several meat and dome thermometers, several different types of wood for smoking, and a few other things.
The coolest gadget I have is the BBQ guru. It's a fan, meat thermometer and dome thermometer that you hook up to set your parameters for long cooks. It works great for cooking butts, since I usually start them at midnight the fan blows air into the bottom to keep the fire and dome temp. at a consistent range. And it is extremely efficient, I've cooked for 16+ hours and it's kept the fire at the same temp the entire time. Some may say it's cheating a little since it is essentially turning your smoker into a oven. But it's worth every penny. I'd done about 10 butts without it and it's a lot of checking to make sure your fire is going, and making sure it's staying at the temp you want. The only drawback is that it's $350.
Again, I highly reccommend the BGE. I love the thing and I'll probably always own one. If you have any other questions let me know and I'll try to answer them.
BTW, my dad bought the Extra Large BGE and he wishes he would have gotten the large. It's too big and wastes a lot of charcoal. Says it doesn't do as well as mine holding low temps.
I can probably fit 10-15 burgers on it at a time or 7-8 pretty big steaks. I can smoke 2-4 Boston butts on it at a time and i have fed 40-50 people a few times with pulled pork. There are time where I wish there was a little more grilling space but burgers and steaks cook really fast on it so you can grill a couple rounds of burgers/steaks in 10-15 minutes. I have heard that the XL egg is a little tougher to cook on and maintain temps but i have never tried it myself. I have smoked whole turkeys on it and they turn out great but i don't think you could do more than one 15-20lb turkey at a time. If you are having parties frequently with 20 people or more, the XL might be the way to go. In the summer, I will cook for 10-15 people twice a month and the Large Egg works great for all types of beef, poultry, pork or fish. When i get into bigger crowds than that, i usually stick to burgers/steaks or pulled pork.
I'd avoid the XLBGE, I know my Dad uses his gas grill if he's making anything that he doesn't want to smoke. I use mine for everything. His main reason is it takes him a 1/2 hour to an hour just to stabilize at a decent temp, and uses a lot of lump. I can get mine to 350 and stable in 20 minutes and be ready to start cooking.
The most I've cooked at one time is 3 butts. I probably could have gotten one more on there but 3 seemed to be about right, keeping the butts under the plate setter and not over any direct heat.
Thank you for the info guys, sounds like the large is the way to go, the waste of fuel and low temps is the common drawback I'm seeing in reviews and feedback off the google machine so after you guys saying it looks like, I'm going after the large.
I have always had food luck cooking brisket on my Egg- I usually put a pan full of apple juice between the place setter and the grill. 260 degrees until meat reaches 190 or so. Then I wrap immediately and place in fridge until it is cooled.
Usually 10lber takes around 12.
I too cook on a large Egg.
This post was edited by OrangeVol79 14 months ago
This is a Horrible, HORRIBLE thread to read at lunch time!!!! Being from 'Merica...I blame YOU ALL for posting this stuff, and I will place ZERO blame on myself for reading from top to bottom. SHAME ON YOU ALL!!!
A grilled chicken breast maybe the biggest difference maker when using a BGE. It probably improves it more than anything I cook on the Egg because of how moist it remains- truly remarkable!
Totally agree, nothing cooks boneless chicken breast like the BGE.
Not my favorite thing on the BGE but defiantly wins the award for Most Improved!
Do you guys brine your chicken? It took my chicken to the next level and makes it impossible to dry out for the pesky picky guests who love that well done chicken. I can imagine brined chicken on the egg would be marvelous, I like brined whole chicken, then in direct heat grilling them for a while basting in sauce of choice.
This post was edited by Calivolhead 14 months ago
I brine whole chickens in water, salt and sugar.
I haven't ever tried to brine the chickens I cook. I usually do them with lemon, oranges, and onion and a whole lot of rosemary. That usually turns out pretty well.
I have to say ditto on the boneless chicken. It's night and day different from a gas grill, and real easy. I usually get the BGE to 350ish and do 10 minutes on both sides and it's perfect. The first several times I used a meat thermometer to make sure it was right, now I know it is.
There really isn't anything better than a BGE, I'm not sure why your still posting and haven't gone out and bought one yet.
Make sure you read the instructions on putting it together and setting it up. I think your supposed to set it at 300 or 350 for 12 hours before getting any higher temps to let the seals and everything set. Can't remember exactly the temp or how long but it's pretty quick, and lets you play the daisy wheel. After about 5 or 10 times of setting it up you'll know where to set the daisy wheel and bottom for desired temp.
Gotta use whole brisket. Brisket is tricky on BGE. I suggest injecting with apple/pineapple juice mixture, then rub with salt, pepper, or you choice of rub. Wrap in aluminum foil. Wrap in foil, cook for 2 hours, then pull foil. Smoke until done, basting with juice mixture thru smoking process. Long marinating periods don't seam to work well with brisket IMHO. U can run at higher temp and shorter cook time on BGE just don't go crazy.
I forgot to mention u need hickory mesquite or applewood chips soaking in water or juice in pacesetter. Sorry
That sounds good! Trying brining them in a water sugar salt solution. Some ppl like a little vinegar depending on the desired flavor profile. If your cooking super moist chicken on the BGE brining it can only make it better. But watch out don't brine to long or they will be way to salty.
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