2LaneCruzer
Super Member
I too have a BGE and a Weber Smoky Mountain smoker. I use the BGE almost exclusively, and smoke some of the best baby back ribs ever. Brisket had been a challenge, but have finally learned a lesson or two. #1...Get the best grade of brisket you can get...prime if available; I would never choose anything less than choice. #2...I dry brine mine...with sugar...overnight; rinse it and pat it dry, spray with olive oil and add my dry rubb.@CurlyDave
We’ve owned a Big Green Egg for several years–when we bought our house after living in an apartment, it was the first thing we went out and bought. I have never been happier about a purchase.
I use it mostly for smoking turkey and ribs. The results are amazing–the smoke flavor comes in as a subtle undertone, rather than overwhelming everything else. And, it requires much less cooking time than metal smokers. I can do a whole turkey in about 2 hours.
My most rewarding experience using it was last fall, when I smoked a brisket, using a dry rub, a wet baste, and mesquite chips. Although still took about 8 hours or more, it was worth every minute of my time.
My enthusiasm for the BGE borders on the evangelical. Just make sure that if you do buy one, you get the largest size, because the smaller ones supposedly don’t circulate the air as effectively, and the grill space is on the small size.
Now if only I can find a place near me where I can get one of those Texas-size briskets. []
I'm sure I have posted the recipe for my dry rubb and my cooking method for my baby backs, but would gladly do again. The other post on cooking has some good stuff too.
Does anyone think a forum of nothing but organized recipes (i.e., a cookbook) would be worthwhile? I know, it would take a lot of work, and while I would gladly contribute, I do not have the skills to compile a cookbook. Just a thought.