First smoke on the BGE and first brisket

[BTLowry]

Picked up (pretty much stole) a BGE last weekend and decide that I would try a brisket for Father’s Day

Found a nice 10.5# one and rubbed her down


Fired up the egg and got it settled in around 240, little hotter than where I would like but not bad

Sitting here on the back porch enjoying the morning b

[BLACKFINTURKEY]

Nice I love my egg. I’m for the final product.

[Lee230]

Awesome!! Wait until you do your Thanksgiving turkey! Had mine 14 years and still love it. Congrats on a good deal.

[Larryf250]

My wife tells everyone it’s the best gift she ever got got herself (me)

[Smart]

Now that man knows how to rub up a brisket! Full coverage!..

[TeamAmerica]

If you haven't seen them, they make fans with a built in thermostat. Bolt right on to the egg vent. Avoid temptation to peek!

[Playa]

Looks good. Care to share your rub?

[Pedernal]

IN for the results...

[BTLowry]

Looks good. Care to share your rub?

Think I paid $10 for the recipe from smoking meats forum, included sauce recipe and a second rub recipe
Guy makes a living off of selling, don't figure I should share it

Brown sugar, black pepper, garlic powder, cayenne, onion powder, paprika, and kosher salt are in it though

Everyone I have served it to likes it, $10 well spent

[White Falcon]

I'll be over around 6 Sunday!

[Johnny Dangerr]

If you haven't seen them, they make fans with a built in thermostat. Bolt right on to the egg vent. Avoid temptation to peek!

Really. Will check it out.

Mine is sitting at 400 this morning. Doing a burn out run before dinner tonight. Going with problano pepper, corn on the cob, and portabelo mushrooms for dinner.

[TeamAmerica]

Really. Will check it out.

Mine is sitting at 400 this morning. Doing a burn out run before dinner tonight. Going with problano pepper, corn on the cob, and portabelo mushrooms for dinner.

Pricey but so is the egg!

[Johnny Dangerr]

Say that and the eggcelerator.
I start the pit with a high heat gun then switch to cool air and shove it in the bottom vent. Guess that will work about the same...............

[warrington]

Care to share his name
QUOTE=BTLowry;13432851]Think I paid $10 for the recipe from smoking meats forum, included sauce recipe and a second rub recipe
Guy makes a living off of selling, don't figure I should share it

Brown sugar, black pepper, garlic powder, cayenne, onion powder, paprika, and kosher salt are in it though

Everyone I have served it to likes it, $10 well spent[/QUOTE]

[Thumper07]

I’ve been debating between a kamado style or pellet grill. Can’t wait to see results on this.


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