Food and Drink Smoking brisket - Page 7

In58men · 02-11-2018, 01:04 AM

Fat side up or fat side down?

A8bil · 02-14-2018, 01:51 PM

This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out.

That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.

BryanBusby · 02-14-2018, 02:43 PM

Quote:

Originally Posted by A8bil

This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out.

That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.

Might want to invest in a DigiQ if you're having too many problems.

cooper barrett · 02-14-2018, 04:05 PM

Welcome to BBQ not grilling, you might want to find a forum for BGE's but there are lots of grilling and smoking threads here to ask questions in. You might want to address this stuff before doing so

Dial the heat down, buy a book or hit the library. Maybe start a new post when you're able to.

BGE are easy, did you read the booklet? You have to do chicken, lots of chicken thighs.

Buy a meat probe, wireless if you can spare the $$$$

Maybe tell us what you cooked, how you prepped the protein but include how you build and regulated the fire, as that is what you need to cook chicken thighs for. to learn how to regulate the heat...

Is it a nice one? Post your address and I'll have the piano movers pick it up say 3AM?

A8bil · 02-14-2018, 04:27 PM

Quote:

Originally Posted by cooper barrett

Welcome to BBQ not grilling, you might want to find a forum for BGE's but there are lots of grilling and smoking threads here to ask questions in. You might want to address this stuff before doing so

Dial the heat down, buy a book or hit the library. Maybe start a new post when you're able to.

BGE are easy, did you read the booklet? You have to do chicken, lots of chicken thighs.

Buy a meat probe, wireless if you can spare the $$$$

Maybe tell us what you cooked, how you prepped the protein but include how you build and regulated the fire, as that is what you need to cook chicken thighs for. to learn how to regulate the heat...

Is it a nice one? Jost your address and I'll have the piano movers pick it up say 3AM?

LOL.. will do. so far i have tried filet mignon, tri-tip, ribs...consistently overcooking things. Even when following the BGE book. I tried to slow cook a pork roast, but the temp kept flaring up to 350, and just ended up overcooking the roast. Maybe too much charcoal?

cooper barrett · 02-14-2018, 04:51 PM

Quote:

Originally Posted by A8bil

LOL.. will do. so far i have tried filet mignon, tri-tip, ribs...consistently overcooking things. Even when following the BGE book. I tried to slow cook a pork roast, but the temp kept flaring up to 350, and just ended up overcooking the roast. Maybe too much charcoal?

Restrict air. Go buy some thighs and PM me if you need help. My uncle was an early distributer and I had to teach him as he was used to a standard grill. He's been doing IONized water for years.(good shit BTW) Next time I am at his lake house the BAGE and cart are coming home with me.

KCUnited · 02-14-2018, 04:59 PM

Quote:

Originally Posted by A8bil

This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out.

That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.

Not sure what your regular BBQ means, but the BGE couldn't be easier to work. Get it hot (> 400F), put the plate setter in, put your grate on, close the lid, set your bottom and top vents at 25% open, then finagle your bottom vent until you get the temp you're looking for, keep your eye on it for a few minutes, if the temp stays the same, go on about your day/night.

cooper barrett · 02-14-2018, 05:04 PM

Quote:

Originally Posted by KCUnited

Not sure what your regular BBQ means, but the BGE couldn't be easier to work. Get it hot (> 400F), put the plate setter in, put your grate on, close the lid, set your bottom and top vents at 25% open, then finagle your bottom vent until you get the temp you're looking for, keep your eye on it for a few minutes, if the temp stays the same, go on about your day/night.

He just needs to experiment, non of us were born grill masters no less pitt masters.

Even if you burn thighs you can add them to chili, unless to tried to make precious stones from them.

KCUnited · 02-14-2018, 05:06 PM

Quote:

Originally Posted by cooper barrett

non of us were born grill masters no less pitt masters.

You must not be from KC then.

cooper barrett · 02-14-2018, 05:16 PM

Quote:

Originally Posted by KCUnited

You must not be from KC then.

funny shit there.

Actually I am on a KCBS team (Smithwick sponsored

) and we do the
KCBS WCBQ contest. I'm just a grunt but I have BBQ connections I never had because of it.

Eggs can be hard until they are not. My son in law is a ****ing genius, full academic ride and a full music scholarship. They paid him $$$ to go to school.
Light a fire? Watch as he ran for a bucket of water..

He is doing small contests now and actually won one last year.

He is stupid when it comes to cars too, he can't wait for autonomous vehicles.

**srvy** · 02-14-2018, 05:47 PM

Quote:

Originally Posted by A8bil

This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out.

That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.

I dont have a green egg but like a Weber smokey mountain the more air you draw in the hotter the fire. the bottom vents is where it draws in air and top vents it escapes because heat rises. I would start your fire with bottom cracked a 1/4 or less open and top full open and see where its stabilizes at. if need hotter open bottom. On my WSM I very rarely need mess with top as its full on and bottom I raise or lower. The egg is better insulated may be different. Also I assume in the egg your using lump Charcoal. Lump gets hotter so may need use less. Ribs are cheap and pretty hard to mess up practice with that and regulating heat. Once your dialed in you will know how to vent for desire temps.

cooper barrett · 02-14-2018, 05:56 PM

Quote:

Originally Posted by srvy

I dont have a green egg but like a Weber smokey mountain the more air you draw in the hotter the fire. the bottom vents is where it draws in air and top vents it escapes because heat rises. I would start your fire with bottom cracked a 1/4 or less open and top full open and see where its stabilizes at. if need hotter open bottom. On my WSM I very rarely need mess with top as its full on and bottom I raise or lower. The egg is better insulated may be different. Also I assume in the egg your using lump Charcoal. Lump gets hotter so may need use less. Ribs are cheap and pretty hard to mess up practice with that and regulating heat. Once your dialed in you will know how to vent for desire temps.

My advice is if you want your food to taste good, never restrict the air at the top. He needs to put some thighs on and experiment. not everyone is a pyro by genealogy at .99 a pound, his dog will be a happy camper.

**srvy** · 02-14-2018, 05:56 PM

Quote:

Originally Posted by cooper barrett

funny shit there.

Actually I am on a KCBS team (Smithwick sponsored

) and we do the
KCBS WCBQ contest. I'm just a grunt but I have BBQ connections I never had because of it.

Eggs can be hard until they are not. My son in law is a ****ing genius, full academic ride and a full music scholarship. They paid him $$$ to go to school.
Light a fire? Watch as he ran for a bucket of water..

He is doing small contests now and actually won one last year.

He is stupid when it comes to cars too, he can't wait for autonomous vehicles.

Oh really one of my best friends ever is a KCBS judge and one of there best. Travels the country judging Q. What team he would know he knows everyone it seems.

cooper barrett · 02-14-2018, 06:02 PM

Traveling judges have one of the best jobs there are, once they were begging for them, now you pay out the ass to be one.

**srvy** · 02-14-2018, 06:37 PM

Quote:

Originally Posted by cooper barrett

Traveling judges have one of the best jobs there are, once they were begging for them, now you pay out the ass to be one.

He has been a long time. Has been retired now for about 10 years and this is like a job. Trust me he is well known in the society.

**SAUTO** · 02-14-2018, 06:40 PM

Quote:

Originally Posted by srvy

He has been a long time. Has been retired now for about 10 years and this is like a job. Trust me he is well known in the society.

that may be why Googler's reply didn't have a team name...

View Poll Results: Do you smoke brisket fat side up or down
Up	51	77.27%
Down	10	15.15%
I smoke it on the side bc I’m a ****ing moron	5	7.58%
Voters: 66. You may not vote on this poll

02-11-2018, 01:04 AM
In58men Baba Ganoush Join Date: Jan 2012 Casino cash: $2378026	Smoking brisket Fat side up or fat side down?
Posts: 29,165

02-14-2018, 01:51 PM	#91
A8bil Starter Join Date: Sep 2017 Casino cash: $3380400	Any good recipes for BGE? This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out. That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.
Posts: 981

02-14-2018, 04:05 PM	#93
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	Welcome to BBQ not grilling, you might want to find a forum for BGE's but there are lots of grilling and smoking threads here to ask questions in. You might want to address this stuff before doing so Dial the heat down, buy a book or hit the library. Maybe start a new post when you're able to. BGE are easy, did you read the booklet? You have to do chicken, lots of chicken thighs. Buy a meat probe, wireless if you can spare the $$$$ Maybe tell us what you cooked, how you prepped the protein but include how you build and regulated the fire, as that is what you need to cook chicken thighs for. to learn how to regulate the heat... Is it a nice one? Post your address and I'll have the piano movers pick it up say 3AM? __________________ Last edited by cooper barrett; 02-14-2018 at 04:52 PM..
Posts: 13,669

02-14-2018, 06:02 PM	#103
cooper barrett MVP Join Date: Aug 2017 Casino cash: $10000400	Traveling judges have one of the best jobs there are, once they were begging for them, now you pay out the ass to be one. __________________
Posts: 13,669