Grillin' and Chillin'

[Raisinhead]

Did my first full brisket this weekend and it turned out great! 14 lb Choice Brisket. Trimmed, rubbed with olive oil, kosher salt, cracked pepper and some all purpose seasoning from Mitch's in Roswell.

Cooked for 26.5 hours to 205 IT with the Flameboss.

[tcdawg]

^^ that bark tells the story.  Black Gold!!   Very nice

[Chris36l]

Oh wow!!! Those are gonna be some good burnt ends.


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[DOUG]

26.5 hours? Wow

[Raisinhead]

26.5 hours? Wow

Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.

[8lugLJ]

26.5 hours? Wow

Yeah, I actually could have had it done sooner, but second guessed myself in the morning. Temp was rising too early, so I slowed it down. Should have stayed the course, but timing ended up working out.

Killin it Jay!!

[jd30005]

My mouth is watering looking at the pics. Looks great!!

[jc79]

Did you have to tend to the Egg at all to add lump, etc?

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[Raisinhead]

Thanks guys

Did you have to tend to the Egg at all to add lump, etc?

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I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.

Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal

[Raisinhead]

Thanks guys

Did you have to tend to the Egg at all to add lump, etc?

Sent from my SM-G935V using Tapatalk

I didn't on this one, which really shocked me. Usually I need to add more after 17ish hours. Too many variables for me to pin point what changed.

Same lump (royal oak)
Different temp controller (FB vs guru past)
Different cap (smokeware vs bge past)
First full packer
Also, I was very considerate about loading it down with coal

Smokeware - better than the BGE?  I'm cooking a full packer this weekend also.

I like it better so far. Best part is that you take away more room for error. When opening the top the daisy wheel could slide open, this one can't (could potentially ruin a meal if it opens up and you don't notice) Also, if you cook uncovered it creates more protection in the elements. And I think it looks very nice.

Very minor cons: cover doesn't fit over it easily, so I switch it out with the cap. Apparently you need to clean it occasionally, but I've heard it's very seldom.

[Raisinhead]

What are some ideas that you guys have either cooked or tasted that would do well in a cooking competition? Looking for  new unique ideas.

[DOUG]

Slumin tonight

Tenderloin $9.99 @ Kroger