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Help Me Motherfuckers, I have to smoke brisket on a Green Egg for 25 ppl. First timer


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Posted

Glad it worked out. I was going to caution you about using any recipes from the BGE website or cookbook. Straight trash.  If you want to do one in the future, I recommend getting a temp regulator and also using a water pan. The grate sits so close to the heat diverter it will cook the shit out of the bottom of your brisket without a water buffer. The regulator will let you cook for 12-15 hours with 10-15° temp fluctuations.

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Posted

Is the TL/DR version of the Mac n Cheese recipe "I went to Luby's" on Midway and picked it up?  Because that sounds solid if so.

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Posted

well this was all terribly disappointing.

i was looking forward to reading tigersnake's posts at 3am freaking out during the stall and jacking up the temperature super high and burning the shit out of the brisket and his mother in law writing him out of the will.

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Posted
On 4/24/2025 at 4:26 PM, Tigersnake said:

Dear 7 pound 4 oz sweet baby Jesus along with all Surlyite followers of Baal-

I have been volun-told that I need to smoke brisket for my wife's(no pics shitbirds-but I will follow up with pics of brisket hopefully) family celebrating my MIL's 80th birthday this weekend. This will be my first brisket ever, so this is obviously not ideal. I'll be cooking on a Green Egg XL for 25 ppl.  I decided that I'll do two 12 lb briskets pre-trimmed. I have the Big Green Egg Cookbook and will follow that recipe. I've gotten pretty good at regulating the temp on a BGE, and will be using the double probed BGE thermometer, wrap at 160 etc.  Any tips, or things to look out for you could share-I'd be grateful for.  I already have the number of a pizza place in case shit goes awry.

this is a terrible idea...everyone's first brisket is straight shit. do yourself a favor and order a couple of briskets from franklin, la bbq, interstellar, any of of those places

Posted

@Tigersnake you must atone for your sins. 

Cook a 12lber and document the whole process and post it here. We want pics and vids of everything possible. How you trim it, what you season it with and how you measure it, what binder you use, what it looks like seasoned, pics of it on the smoker, pics of the smoker temp and smoke coming out, pics of the wrapping (if you choose to wrap), pics of the rest and pics of the money shot and slices. 

Do this and all will be forgiven. 

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