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  1. Top | #61

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    My FIL has a BIG GREEN EGG too. His biggest complaint is the felt gasket between top and bottom. When it gets cold, the gasket works like glue to hold everything together. A friend who has a BGE rolls his smoker and its cart into his home to warm up before he can use it.
    I have a copy of the EGG. It called a King Griller and I got it for a fraction of the BGE price from WalMart. So far it has served me for about ten years and its gasket works much better than the EGG.
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  3. Top | #62
    Cutty72's Avatar
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    Quote Originally Posted by Kbar View Post
    Attachment 702356Attachment 702360Attachment 702362

    Green mountain grill Daniel Boone. I was tired of propane grills rusting out. Wife got me this for a house warming present. Next year I’m going to add another propane grill to do fast cooks. This thing smokes meat better than I can get at a restaraunt, but for grilling, I prefer flame, so I’ll probably get a stainless Weber
    My pit boss has a plate you can move to flamebroil things.
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  4. Top | #63
    2LaneCruzer's Avatar
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    Quote Originally Posted by Kbar View Post
    Care to share your Brisket recipe and smoking instructions? I have yet to smoke one
    I have had a BGE for about 12 years. Brisket is probably the most perplexing thing to smoke, for me at least, on the Egg. The best luck I have ever had was a simple recipe whereby I covered the brisket in sugar and left in the frige overnight. Rinse the sugar off, pat dry, spray with olive oil and apply the rubb (I make my own, check the GTT cook book, I included it with my recipe for babybacks). I cooked mine at 225-250 to an internal temp of 200 as I recall. It was excellent...I even got an offer of marriage!

    I was skeptical, since I do not like my BBQ/smoked meat to taste sweet...this really didn't. It seemed to me that the dry brining retained enough moisture and sugar to form a nice crust that kept the brisket juicy. Oh, I used Mesquite, Blackjack, Pecan (and/or Hickory) for my smoke. The dry brining technique I got from Mollyshark, a BGE on line forum contributor...she cooked brisket at the Eggfest in Oklahoma City a few years back.
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  7. Top | #64
    Kbar's Avatar
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    Quote Originally Posted by Cutty72 View Post
    My pit boss has a plate you can move to flamebroil things.
    There’s a heat shield and a drip pan I can remove on mine but I don’t want anything getting in the firebox but pellets. I looked at Pitboss smokers, they’re all over Lowe’s as soon as Troy walk in. Like those Traegers all in the middle of Ace hardware. If I was to covet another brand it would be a Red Tec


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  8. Top | #65
    J3 Driver's Avatar
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    Quote Originally Posted by Kbar View Post
    Care to share your Brisket recipe and smoking instructions? I have yet to smoke one
    Sure. I use a black pepper run from meadow creek bbq. I put the rub on the night before.

    Then get the smoker going with about three fist size chunks of oak.

    Before you put the brisket on inject it with beef broth.

    Then smoke at 225° until the brisket gets to 203°.


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