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Cooks' Corner
Brisket in an Egg smoker
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<blockquote data-quote="Darryle" data-source="post: 2924999" data-attributes="member: 109917"><p>Why so hot?</p><p></p><p>I smoke mine at a grate temp of 200º - 225º. I ignore the factory temp gauge on the lid, it's never right and there's nothing up there close to it. </p><p></p><p>I use a ceramic pizza stone and a stainless deep dish pizza pan for fluids. I mix pellets, wood chunks and hardwood lump in layers, I start the bottom layer of lump with the bigger chunks, then a couple pieces of pecan from the orchard, next layer smaller pieces of lump, some pellets and smaller chunks of pecan until I am at fire ring height. I have a grate riser(large woo) from the Ceramic Grill Store that gives me extra room for load out and holds my stone and deep dish stainless pizza pan. Once I start it and get it set, I never open the lid again until I get ready to remove what ever I am cooking. I have cooked big briskets overnight and even cooked a bison brisket for close to 32hrs on one load of lump.</p><p></p><p>[URL unfurl="true"]https://ceramicgrillstore.com/products/large-woo-3-leg-bge[/URL]</p><p></p><p>I have had mine since 2005, so I have a ton of experience and wasted a lot of meat figuring everything out. Once you leap that hurtle, it's all high cholesterol and clogged arteries <img class="smilie smilie--emoji" loading="lazy" alt="🤣" title="Rolling on the floor laughing :rofl:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f923.png" data-shortname=":rofl:" /></p><p></p><p>Last 2 things I cooked</p><p></p><p>Bison Ribeys and Pork Tenderloin stuffed with Johnsonville Hatch Chili Pepper Sausage. The only way the stuffed tenderloin could have been better was if I had wrapped it in thick cut black pepper bacon.</p><p></p><p>[ATTACH=full]502178[/ATTACH][ATTACH=full]502180[/ATTACH][ATTACH=full]502181[/ATTACH][ATTACH=full]502182[/ATTACH]</p></blockquote><p></p>
[QUOTE="Darryle, post: 2924999, member: 109917"] Why so hot? I smoke mine at a grate temp of 200º - 225º. I ignore the factory temp gauge on the lid, it's never right and there's nothing up there close to it. I use a ceramic pizza stone and a stainless deep dish pizza pan for fluids. I mix pellets, wood chunks and hardwood lump in layers, I start the bottom layer of lump with the bigger chunks, then a couple pieces of pecan from the orchard, next layer smaller pieces of lump, some pellets and smaller chunks of pecan until I am at fire ring height. I have a grate riser(large woo) from the Ceramic Grill Store that gives me extra room for load out and holds my stone and deep dish stainless pizza pan. Once I start it and get it set, I never open the lid again until I get ready to remove what ever I am cooking. I have cooked big briskets overnight and even cooked a bison brisket for close to 32hrs on one load of lump. [URL unfurl="true"]https://ceramicgrillstore.com/products/large-woo-3-leg-bge[/URL] I have had mine since 2005, so I have a ton of experience and wasted a lot of meat figuring everything out. Once you leap that hurtle, it's all high cholesterol and clogged arteries 🤣 Last 2 things I cooked Bison Ribeys and Pork Tenderloin stuffed with Johnsonville Hatch Chili Pepper Sausage. The only way the stuffed tenderloin could have been better was if I had wrapped it in thick cut black pepper bacon. [ATTACH type="full" alt="IMG_0829.jpeg"]502178[/ATTACH][ATTACH type="full" alt="IMG_9949.jpeg"]502180[/ATTACH][ATTACH type="full" alt="IMG_9950.jpeg"]502181[/ATTACH][ATTACH type="full" alt="IMG_9948.jpeg"]502182[/ATTACH] [/QUOTE]
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Brisket in an Egg smoker
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