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Oh, and since I am sick of my small little smoker, I bought a new one. Sent this pic to Colts cuz I got a kick out of it. The cost of my $400 smoker, even the gf was impressed
UPS guy was not happy with me, he was complaining about how heavy the box is and how it was in the way on the truck the whole day. Then he bitched that it was tagged for team lift but when I offered to help him he told me that I couldn't help move the box. So I watched him struggle to get it down and onto the dolly. At least he got it up into the garage without damaging it.
Trying to decide if I want to try my first brisket or whole turkey this weekend.
Both were nerve wracking, but I'd say do the turkey first since you're fairly new to the green egg. Brisket is expensive, and the last thing you want is to stress over ruining a 70-100 dollar cut of meat
Both are great choices but I'd do something like a pork shoulder for your first try with a new smoker just to learn quirks and characteristics.
I have done 3 pork butts now, ribs, and 3 whole chickens. Definitely no expert but getting the hang of it. I have had enough pulled pork though for a while so I need to find other things to do.
Going to work this weekend on cooknig a whole bunch of food so that we can have left overs for the entire week.
Originally Posted by 97BlackAckCL
Both were nerve wracking, but I'd say do the turkey first since you're fairly new to the green egg. Brisket is expensive, and the last thing you want is to stress over ruining a 70-100 dollar cut of meat
I have done 3 pork butts now, ribs, and 3 whole chickens. Definitely no expert but getting the hang of it. I have had enough pulled pork though for a while so I need to find other things to do.
Going to work this weekend on cooknig a whole bunch of food so that we can have left overs for the entire week.
Brisket is that expensive? I had no idea.
Yeah, it's not expensive per pound but it has quite a few pounds on it. I wasn't suggesting you didn't know what you were doing but every smoker has quirks and if you just got a new one, I'd start with some cheap meat to learn the ins and outs of that particular thing before going to the expensive meat.
So another weekend full on using the smoker. Started off friday making some baked potatoes and chiken drumbsticks. Seased it with the custom rub I got from a friend. Might have to go with less of it on the girlfriends food though cause it does have a good kick to it. Used hickory and pecan wood for this cook. Gave it just a nice faint smoke flavor to the chicken.
Last edited by CCColtsicehockey; Jul 16, 2018 at 08:56 AM.
After my steak Saturday night I got the Egg shut and cooled off before restarting it later to start a long smoke to try my hand at a brisket. Started it up about 9pm but had issues getting the temp to stabalize as 225 until around midnight. Turned out this was a good thing as my brisket ended up cooking faster than I expected.
Friday afternoon I opened the brisket, trimmed it up, and rubbed it down and stuck it in the fridge for 24hrs.
Just short of 1lb trimmed off.
Just before midnight Saturday on she goes
And off we go
14hrs and 43min later she was done. 202 degrees in the thickest part of the flat. Tookpick easily in and out of the thick parts.
For a side item while the brisket rested before cutting I cranked the smoker up to 375. It still had some good wood chunks left so I was able to smoke come corn and baked potatoes for our sides. The smoked potatoes were much better than the ones I made Friday since I had more wood in for doing the brisket than I did when cooking the chicken. I think smoked potatoes might be my new favorite way. The skin with the smoke flavor and a light coating of salt on the outside is so good.
The thin part of the flat wasn't as moist but wasn't extremely dry either. The bark was super thick. Almost like eating crunchy beef jerky.
Had tons of left overs so we have some meals planned out for the left overs. Going to make brisket tacos one night and brisket grilled cheese another. I then cut a bunch into cube chunks and might try making some brisket chili. Also made a small container to try making some burnt ends too.
Drum sticks were one of my favorite and easiest things that I ever smoked. Looking good!
Now post pics of the brisket fool!
Man those drum sticks were some of the best chicken. So good. And yes they are so easy. Fire it up put them on for a little over and hour and then you are done. Don't even really need to flip them. So tasty.
Yeah I think I am giong to try the butcher paper wrap job after 6 hours next time. Also need to get a better knife so slicing brisket. I have read that bread knives actually work really well.
Did you put any kind of liquid on the brisket before the rub?
I did not. Took the packer out of the vacuum pack and dried it off. Then coated it haevily in rub. Next time I might actually go lighter on the rub though.
I had no idea.
I was working on it.
