mar52
Senior Cook
I am so stupid!
I've only had the Big Green Egg a short time and I've only used it a half dozen times.
Now don't laugh.
I bought a beautiful 7 pound brisket for my first time.
I trimmed most of the fat off of it, rubbed it down with a little mustard and sprinkled liberally with Wolfe's Rub Original.
I got the lump burning and it held at 225º for an hour before I loaded it with the brisket.
I watched it for an hour staying at 225º so I left for work instructing my roommate to look at it every hour.
At 3 o'clock I called and she took the phone down to the BGE for my next instructions. I was going to tell her to take the internal temp of the brisket, foil it and wrap in a towl if appropriate and before I was ever able to do it she said...
It's ruined! It's burned to a crisp. It's not edible.
I didn't know if I believed her so I told her to wrap it in foil and I'd check it out when I got home.
It was worse than ruined. A chisel wouldn't have cut it. The dogs wouldn't eat it and the worst part...
I wasted all that precious Wolfe's Rub on it.
It held the 225º the entire cook.
Hanging my head....
I had it directly over the fire. I forgot to put something between the brisket and the heat.
I need help! I've found a lot of recipes and instructions but not one mentioned putting anything under the brisket.
How many briskets did you waste until you got it right?
At least my steaks are the best ever since using it.
I've only had the Big Green Egg a short time and I've only used it a half dozen times.
Now don't laugh.
I bought a beautiful 7 pound brisket for my first time.
I trimmed most of the fat off of it, rubbed it down with a little mustard and sprinkled liberally with Wolfe's Rub Original.
I got the lump burning and it held at 225º for an hour before I loaded it with the brisket.
I watched it for an hour staying at 225º so I left for work instructing my roommate to look at it every hour.
At 3 o'clock I called and she took the phone down to the BGE for my next instructions. I was going to tell her to take the internal temp of the brisket, foil it and wrap in a towl if appropriate and before I was ever able to do it she said...
It's ruined! It's burned to a crisp. It's not edible.
I didn't know if I believed her so I told her to wrap it in foil and I'd check it out when I got home.
It was worse than ruined. A chisel wouldn't have cut it. The dogs wouldn't eat it and the worst part...
I wasted all that precious Wolfe's Rub on it.
It held the 225º the entire cook.
Hanging my head....
I had it directly over the fire. I forgot to put something between the brisket and the heat.
I need help! I've found a lot of recipes and instructions but not one mentioned putting anything under the brisket.
How many briskets did you waste until you got it right?
At least my steaks are the best ever since using it.