Still breaking in the Big Green Egg here. This thing amazes me. Once at temp, it stays there. If I open the lid and temps fall, it recovers faster than anything I’ve cooked on. The ceramic holds the heat extreamly well. On to the meat!
I rubbed a 10lb packer brisket with Grub Rub(a favorite of mine). I loaded the firebox to the brim with B&B lump charcoal with hickory chunks mixed in. I lit a couple of firestarters and brought the egg temp up to 250*. This cook was offset, which is when a plate setter is deflecting the heat to the outer edges of the cooker. I let the egg heat for about 30 minutes before I loaded the brisket on at 11:00PM. I woke up at 3:00AM to check on it, and temps were holding, so I went back to bed. I started checking brisket temps at 7:00AM. I pulled it when it reached 195 degrees in the flat at 8:30AM.
I shut down the vents to extinguish the coals. The egg takes a couple of hours to cool down since the ceramic holds heat so well. When the 10 hour burn was done, I still had about 60-75% of the coals left unburned.
Here’s the finished product.
And the point chopped for sandwiches.
