The BBQ and grilling thread including Big Green Eggs and everything else too

Thanks TerrorBerk for the website rec, it's been helpful in getting my head around what I'm looking for and how I might need to pivot. Between that site and various product reviews on YouTube, I'm learning to understand that...

1) side by side two-in-one smoker/grill combos are not recommended for a number of reasons
2) generally, anything under the $1,200 threshold isn't built to last more than a handful of seasons outdoors (thin steel, minimal welding, bolts and screws, rust-prone)
 
I use a Weber kettle with an sns attachment. Whole thing was less than $300. It's been five years and it's survived 4 miserable NYC winters with nothing more than the cover it came with. I've replaced the grate once. It's great. I love it.
 
Seems fitting for this thread. Dad won this for me the other day

IMG_3874.webp


Depending on the release, ASW finishes the oak staves in various ways:

  • Toasting / Indirect Heat: the staves are placed on the Egg and toasted via Indirect Heat for a rich red layer to the oak, that imparts caramel, toffee, and other confectionary notes
  • Charring / Direct Heat: the staves are exposed to Direct Heat immediately above the fire, resulting in charred staves that impart smoke, maple, body, and other qualities
 
BigFrank said:
but smoke at the same time? It may may it easier to stack on an upper level and avoid the edges getting too much direct heat.
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This does totally depend on your equipment and how it fits in there, but here's what I see as the trade-offs:
Smoking it as once piece:
Easier prep
More moist

Splitting it into flat and point:
More dry
More bark
Shorter cooking time

I do like smoking as much stuff as I can at the same time, but only because I don't smoke very often, and I can vacuum seal and freeze a whole bunch for later consumption.
 
BigFrank said:
Doing my first whole brisket this weekend. A little nervous given the cost in size. Tips are appreciated.
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I’ll second the watch a trimming video recommendation. Also watch videos on how to slice it.

If you plan to crutch it I would suggest butcher paper and not foil. I find foil makes the meat mushy and you don’t get good bark.

If you’re just doing salt and pepper as the rub no need to dry brine. If you’re using a different rub I would use a salt free rub and dry brine the night before.

Do you have a planned time for serving it or just going with the flow?
 
TerrorBerk said:
I’ll second the watch a trimming video recommendation. Also watch videos on how to slice it.

If you plan to crutch it I would suggest butcher paper and not foil. I find foil makes the meat mushy and you don’t get good bark.

If you’re just doing salt and pepper as the rub no need to dry brine. If you’re using a different rub I would use a salt free rub and dry brine the night before.

Do you have a planned time for serving it or just going with the flow?
Click to expand...
Thoughts on the foil boat though?
 
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