Member Big Green Egg Thread!

Try brining and plate setter, and that should solve your problem. Better yet, stick with thighs and you're golden.
T

 

Hmm, that’s odd. I don’t think I’ve ever gotten dry chicken on the BGE, unless it was waaay overdone. Did you take the internal temp of the chicken before you took it off?

I have a thermapen- chicken comes off at 165 degrees internal temp. I have cooked higher and still had it juicy. That’s why I’m wondering if you just cooked it way too high.

 

Always cook to internal temp, not time. Makes a big difference. The thermapen isn’t cheap, but it’s a great instant read- super fast readings. Well worth the money. Also, consider getting a remote temp probe if you don’t already have one. I have both, but use mostly the thermapen. I use the Remote probe for long cooks mostly.

https://www.thermoworks.com/Thermapen-Mk4

 

Are they a sponsor now? I keep seeing them in the main sponsor banner add on the top of the page (on iPad)

 

Ok. I thought the very top banner was only for sponsors?

 

I'm confused. Maybe it's late. Maybe I'm tired

They are not a sponsor but they have banner adds showing in the direct sponsor only banner add area? What I'm I missing?

 

I woke at 5:10 this morning. 9 lbs of brisket was on by 5:45.

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Terror occurred in the first hour, when I was putting WAAAAY too much heat in and i had already reached a temp of 140 inside. PLEASE PLEASE PLEASE don't let me mess this up!! MEASURE the temp at the cooking surface! I have a turkey frying thermometer that I can stick in between the halves of the ceramic.

SOMEWHERE in the middle of the day:

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with an "hour" to go, I turned it over. That hour turned into two. and then magic happened.

The results are fork tender, and just amazing. I have pork down, and there's has been an awakening with my brisket. I sided with a little Rufus Teague BBQ sauce. They have it at my Kroger here in Atlanta.

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sjd

 

^Gorgeous! What temp did you run initially?
T

 

It started out too hot. The KJ dome thermometer was sneaking up on 200, the coal was all new coal, there was a heat deflector in place, but the cooking surface temp had to be near 350-375. There was some good glow in the lower draft door (too hot). Like I said, I hit 140 degrees in an hour an a half. I have a water bath under the brisket (probably 1" of water in a 9x13 pan, which also catches the drippings), and its bubbling, let's just close everything to a crack and wait. At 3 hours i'm at 170. I mop with cold apple juice, temp plummets. Awesome, i'm back in business. I'll ride the stall as long as I can...well, that was 7-8 hours. then with 15 degrees to go, I turned it to get the top side facing the water bath, which needed a refill/deglaze anyway. (I ended up with a cup and a half of beef concentrate), after the flip, the temp drops 3 degrees, then rode along there for an extra hour. Pulled at 195 degree, put in pan with the drippings, covered with foil, and towel tent for another hour. I won't go as far as a cooler, i'm not that serious about it.

The results are awesome.

sjd

 

Nice.

Whats the deal with turning it over?

 

Methodology. Some do, some don't, I figure I was "steaming" one side of it with the water bath below, and there wasn't much to fat left to render, the juices run back through, and make the formerly top side which was drying out nice and juicy. Is that different than mopping? Who knows...it came out great. I've made 3 briskets....ever. This was one of the best ones.

Adding to above, smoke was Post oak and Pecan.

sjd

 

Nice! I would be curious how it comes out. I am still trying to perfect pork ribs in the egg and working on honing the hours.

 

I do pizza on mine
Takes some serious timing but WOW


xo

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Did a few of these also, home made pastrami takes 30 days

Love my egg, it makes me fatter




xo

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A trick I learnt in Brazil when the coals were giving off too much heat is to splash some water onto the coals to quench some heat out of them. Use a cup of water and flick the water onto the coals as evenly as possible, or could mist with a water spray bottle but a third to half a cup might be needed. Once you get the hang of it it is easier, the first few times trying not to go too high in temp is hard...

 

You don't need much wood to get a good smoke profile. Don't add the wood until the temp is set. Then, you only need to add 2-3 fist size chunks. Also, are you removing the silver skin from the ribs? The smoke will permeate the ribs much better with that removed.

You're a big hunter. Ever think of doing a wild game smoked meatloaf? Here's a pick of some Smoked Elk/Boar Meatloaf I did recently. We sell out in less than an hour every time we have it.

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I forget how good the BGE is for chicken.

Tonight, I made a bunch of chicken thighs for the family (sorry no pics). Rubbed with Dizzy Pig Crossroads seasoning, and cooked direct (top grate on my setup) at 300 degrees for about an hour (flipped at the 30 minute mark). Internal temp of the chicken measured at ~175, which is on the high side, but the chicken was juicy and tender, with a nice crispy skin.

I’d like to think that it’s the cook, and not the cooker, but there is something about the Big Green Egg and chicken. I dont think I’ve ever had chicken come out dry on this thing, even when over cooked. It’s a miracle cooker.