AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: johnjmonroe on July 02, 2010, 06:22:46 pm
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2 pork butts (20 lbs total) and a 15 lb brisket. Last night the pork was injected with a brine and the beef was injected with a coke, oil, and mustard mix. This morning around 11 they were all rubbed down. One of the pork butts used a mustard slather under the rub and I used mustard on the side of the brisket that doesnt have the fat cap. Just went onto the BGE at 5:30. Dinner is at 5:50 tomorrow.
Pork butts
(http://i36.photobucket.com/albums/e19/stinkonamonkey/Big%20Green%20Egg/CIMG1258.jpg)
Brisket
(http://i36.photobucket.com/albums/e19/stinkonamonkey/Big%20Green%20Egg/CIMG1263.jpg)
Leaning tower of meat
(http://i36.photobucket.com/albums/e19/stinkonamonkey/Big%20Green%20Egg/CIMG1267.jpg)
I have one of the butts and the brisket instrumented, and I plan on foiling around 160 and bringing them all up to around 195 to 200 for shredding. This is my first brisket, so I'm a little nervous.
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interesting to see how the egg holds so much meat. What size is the egg? Keep the updates and photos coming!
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Its a large egg. I've done up to 55 lbs of pork on it at one time.
The pork was done at 4:30 am and the brisket is on a 205 plateau right now. Going to take it up to 210 for shredding.
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Oh man. I put my brisket on this morning at 10AM and it's been hovering around 150 for over 4 hours. I am cooking at 250. It's going to be a late dinner for me!
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As always, I forgot to take pictures of the result. Maybe next time I'll take pictures before I start drinkin.
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As always, I forgot to take pictures of the result. Maybe next time I'll take pictures before I start drinkin.
Been there, Done that ;D
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been there yesterday... LOL