Brisket post-mortem

The brisket from yesterday was well received by the 10 people in attendance. I had six people here that have lived at one point or another in Texas (some as recently as two weeks ago!), and everyone says it tasted authentic.

I cooked it to an internal temp of 170°F, and I actually don’t think it was enough. The thicker part of the brisket was still not well done, so I think I should’ve let it go to 180 or 190. I took it off the egg at 6:30pm, so it cooked for 13.5 hours. The baste that I used was a little mustardy, so I’ll tone down the mustard in the baste next time around. The BBQ sauce I made had a good amount of kick to it — not spicy to me, but to a few others it was. 🙂 I should’ve guessed that it would be spicy: the recipe called for a 1/4 cup of chile powder, some cayenne pepper, and [Tabasco sauce]( That should’ve been one tip-off; the other tip-off should’ve been the recipe’s name: Fire and Brimstone BBQ Sauce.

Other than that, it was good times. Lots of beer (thanks [Andrew](; Kunaal) , wine (thanks John/Mary), brisket, potato salad (thanks [Jenn](, a few other sides, and lots of friends. Oh, and Muscato cake and chocolate mousse cake!

Notes from the morning

So, since I’ve been up since 4:30am cooking brisket, I wanted to jot down a few notes from the morning.

First, there seems to be a racoon living in our backyard. He was drinking from the pond while I was waiting on the BBQ to heat up.

Second, there’s nothing on TV at 4:30am on a Sunday. Oh, except MTV does play music videos, and not just on MTV2 — on MTV! All this time I thought they didn’t play music videos anymore; turns out, apparently the MTV folks think the music video demographic are early risers. TNT-HD has had a good movie run, though: [A Time to Kill](, [The Negotiator](, [Murder at 1600]( Seriously, that’s two [Samuel L. Jackson]( movies in a row!

Third: 11:45am, and I’ve started making the BBQ sauce. Oh, and I’ve finally opened a beer for myself.

5:24am and I’m awake

This could be my earliest blog post ever.

Already been awake for an hour today.

And, no, this is definitely not normal for me. However, the [Big Green Egg]( is at a happy 220°F, and a 9.5lb brisket has been going for 25 minutes. On at 5:00am, plan to take it off at 6:30pm. Flip and baste every hour. Replenish charcoal and hickory at the halfway point. Wrap in aluminum foil at 5:00pm. Eat yummy food at 6:30pm.

The real question is: when should I start drinking beer?

UPDATE @ 5:29am: Yeah, television sucks at 5:30am on Sunday. Boredom settling in rapidly.

Big Green Egg: Pork Loin Roast

Pork Loin

Today, I fired up the [Big Green Egg]( for its inaugural run. We tried a recipe off the BGE website – [Mr. Toad’s Pork Loin]( I had a 5 pound pork loin roast, followed the directions in the recipe, and threw it in the egg at 300 degrees. About 3 hours later, the pork hit 140 degrees. Done.

We pulled it off the pit, let it rest for 15 minutes, and then ate. Wow. Good stuff. I think I’m trying brisket next week! 🙂

New Grill! I’m an “egg”head!

After reading several reviews on the web, and getting inspired by a [co-worker](, I decided to buy a new grill. And I’ve eschewed the propane tank forever.

I bought a [Big Green Egg]( from [Thompson’s Hearth & Home]( in Issaquah. This thing is a beast! Tips the scales at over 140 pounds, and I can’t wait to get it fired up… Which, will sadly have to wait until next weekend at the earliest. Stupid [wisdom teeth](

At any rate, I outfitted my large green egg with a [BBQ Guru]( [Competitor]( kit, complete with a 10CFM blower; and a few other [accessories]( egg nest and egg mate.

The guys at [Thompson’s]( were awesome: Les helped me out the day of my purchase (his job was easy — I had done my research), and he noticed my Texas car dealership sticker on the back of the Murano. He asked where in Texas we were from, and, as it turns out, he also went to [Texas A&M]( While we loaded up the boxes, we talked about things in Aggieland, food that we miss, and local sites in Bryan/College Station. He threw in (as standard fare) a 20 pound bag of charcoal and some BBQ seasoning, and as we were leaving, threw in another set (“I’ve gotta take care of my fellow College Station people”).

We got home a few hours later, and I realized that we forgot to load the egg nest into the car. I checked their website today, and they’re closed on Sundays, so I figured I’d call and leave a message. The owner ends up answering the phone (I think they forward the phone), and I explain the situation to him and that I’ll come by on Monday to pick it up. He says that he’ll be in Issaquah for a bit, and can go into the store and leave the missing box out in the back of the store. Talk about awesome service.

Ok, back to reading more about the grill.