Big Green Egg: Hickory Smoked Brisket and Turkey Breast

Posted by johngl

In preparation for Vaca y Vino, a whole-steer Argentine inspired grilling adventure being put on by a few Austin chefs in the picturesque Wimberley, TX area later today, I decided to have my own, yet considerably smaller-scale, meat-laden adventure using my Big Green Egg.

Brisket and Turkey Breast (half)

That’s roughly 10.5 pounds of beef and just over two pounds of turkey breast; nowhere near the 800 pounds of cow that is already on the grill for the Vaca y Vino event.

Vaca y Vino: Entire Steer

Of course, I don’t need a pit half the size of my back yard either!

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Sous Vide/Big Green Egg Choice-Grade Brisket and Anasazi Beans

Posted by johngl

Not being one who’s easily satisfied, I’m always looking for new and different ways of doing things. Sometimes they even turn out to be better ways of doing things. I may be onto something here.

The brisket below spent roughly 48 hours in a 135°F sous vide hot tub and then another seven hours smoking away in my extra large Big Green Egg at 200°F.

Holy crap, dude!

48 hour sous vide and 7 hour smoked brisket

I get a lot of whining: This takes too long! I don’t have that kind of time! I don’t have a $1500 Big Green Egg and an immersion circulator!

Okay, so you may have me on the latter though my “immersion circulator” cost me less than $200 and you can use a $90 Weber Kettle and do the same kind of thing. Time-wise, I literally spent less than an hour “tending” the meat. This included rinsing, trimming, seasoning, bagging, unbagging, firing up the egg, and moving the meat out to the smoker. That hour was spread over three days.

Stop whining already. I’ve done the heavy lifting for you. All you have to do is give it a whirl.

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Big Green Egg: Beef Brisket

Posted by johngl

Contrary to popular belief, doing a good brisket takes some effort…and time.  Lots and lots of time. It was the toughest thing to get through my thick skull: some things you just can’t rush.

Big Green Egg Smoked Brisket

Early on, I tried four hours, then six hours: still no joy. Finally, I went to ten hours and even longer.  At last, I’d hit upon it! It wasn’t the seasoning, or the meat, or the smoker: it was just time. Well, okay, not just time; the rest of those things play a very important part, but I think you know what I mean.

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Briskets roasting on an open fire

Posted by johngl

About a year and a half ago, I showed y’all how to do some brisket on a basic Weber grill.  This time around, I thought I might break out the old Brinkman and do a couple of full-sized briskets on a larger scale smoker since the 4th of July is right around the corner and you may need to feed a lot of people.

Brinkman Comes Alive!
Not pretty, but fifteen years of heavy smoking takes a toll

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