5:30AM, a look out the bathroom window shows the Egg cruising along at 225*. Thank goodness, I do NOT want to get dressed and go out to tend the fire, it’s c-c-cold out there!
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I think you've almost got this nailed Mosca---again!! Enjoy your Family Time too! Happy Holidays!Comment
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Looks like Fun from here, on my couch in front of the wood stove with a cup of coffee. Enjoy your day off and your Visitors. I am sure they will appreciate your efforts.Comment
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8AMish, the guy on the radio just said, "Good morning on the coldest morning of the season, 7* at the airport with some areas reporting 0* or one or two below!" We’re one of those higher elevations...
Egg rolling along at 225*. I’m still in my pjs, gonna get cleaned up and check.Comment
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This smells heavenly.
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Looking good young feller, looking real good!!! Close the lid and let the big egg roll!Comment
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I just had three Carne Asada tacos for breakfast. I sure couldve used some of that brisket though!Comment
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i bet this turns out greatComment
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They are gonna love it. I bet the BGE chugged right through that cold weather!Comment
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Oh man. The meeting took forever, the one guy who won’t stop talking wouldn’t stop talking, then I got roped into handling a deal, then Mrs wanted me to go to Bed Bath and Beyond on the way home, then it started snowing and traffic slowed to a crawl (rightly so, roads are slick). Got home about 20 minutes ago and the fire was out. I have no idea how long, one probe read 168* and the other read 177*.
This is an indictment of Charbroil Center Cut Charcoal, because that Egg was filled to the top, and the vents were barely cracked, 1/64†on top and DigiQ at 1/4 opening, holding 225*. I knew it burned fast, but there is no way a full load should only last 12 hours in a BGE. And it wasn’t cratered; the Charcoal was burned up. Done. From now on, I’ll only use the Charbroil for grilling.
Anyhoo, the brisket is in the oven at 300*. I am confident it will be fine, and if it isn’t, well, oh well. People tend to smile and eat it anyway.
(edit: To the good for Charbroil Center Cut, it is extremely clean, starts with no gray smoke, leaves almost no ash, and has no added flavor. I just wish it burned slower.)Last edited by Mosca; December 15, 2017, 12:58 PM.Comment
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And, this looks and feels like brisket.
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Oh hell ya!!! Looks like a mouse got a little piece of the end of the flat.
How did it taste Mickey???
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Absolutely outstanding. I would put this one against any brisket anywhere. Felipe said it was better than any meal he had during their month long sojourn in Europe, including the suckling pig at Sobrino de BoutÃn. Now, I wasn’t there, but that is a compliment.
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Fabulous!Comment
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This was off. the. chain. Best brisket ever. Melt in your mouth tender, but not crumbly at all. The burnt ends had texture like warm marshmallows.
I’d say it was the meat, but I did do some things different. It was lower and slower than any brisket to date. Here was the fire burnout mid Cook. And because I had to finish it in the oven, I wrapped it, I never wrapped them before. The kids’ bus from NYC was delayed by the weather, so it rested, wrapped in foil, in a 170* oven for about four hours.
Whatever, who cares. The probe went in like butter, I knew I had a winner.
Crappy photo, should have moved it out from under the fluorescent light.
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Looks great man!Comment
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