Category Archives: Big Green Egg

Brisket on Big Green Egg

Smoked Brisket on BGE with oven assist

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This recipe originally came from the Big Green Egg website but it has been slightly modified. My grandson, who is a picky eater, really likes the flavor and asks for seconds. We like to serve it with a homemade BBQ Sauce.

Five to six pounds of meat is way more meat than we can eat in a single setting we generally freeze about 1/2 of it.

Brisket on Big Green Egg
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Brisket on the BGE

Course: Main Course
Cuisine: American
Keyword: Beef, Brisket
Servings: 10

Ingredients

  • 1 Flat Cut Brisket 5 to 6 pounds
  • 1/2 cup Sugar in the Raw
  • 1/2 cup Kosher salt
  • 3 TBS chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp lemon pepper
  • 1/2 tsp coffee ground
  • 1/4 tsp cayenne pepper
  • 1/2 cup brewed coffee STRONG

Instructions

  • Set the BGE for indirect cooking at 235 degrees using apple wood for smoke flavor.
  • Mix all of the dry ingredients and season the brisket liberally. Cook the brisket fat-side down for 1 hour and then flip it to fat-side up. Cook to an internal temperature of 160 degrees.
  • Lay out a big double-thick layer of heavy-duty aluminum foil and lay the brisket on it fat-side up. Pull up the sides of the foil and pour on the coffee as you close up the package. Be careful not to puncture it or you'll have to start over.
  • Place the brisket packet in a 235 degree oven. After another hour, begin checking the internal temperature. When it reaches 200 degrees, remove from the oven and let it rest for 30 minutes, wrapped. Remove the brisket from the foil. If desired, skim the fat from the liquid and serve the remaining juices as a sauce. Slice the brisket about 1/4 inch thick , across the grain, to serve.

BBQ Pulled Pork-BGE

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Day Prior

  1. Combine all dry ingredients into a medium sized bowl and stir until thoroughly combined.
  2. Place the pork, fat side UP, on a clean baking sheet. Season the pork on all sides with salt and pepper then run the dry rub all over the pork, pressing it into the meat.
  3. Cover the pork with plastic wrap and place into the refrigerator overnight (or at least 7 hours).

Smoking Day

  1. Remove meat from refrigerator 30-60 minutes prior to cooking – allowing it to come to room temperature.
  2. Place pork on the rack in the smoker at 225 degrees using indirect cooking and with a drip pan filled with water. Cover and cook until an internal temp of 190 degrees (between 8 and 12 hours) is reached.
  3. A single application of smoke wood is all that is necessary.
  4. Remove from smoker, wrap loosely in foil for an hour before pulling the pork apart and discarding any large globs of fat and connective tissue.

Quick Method

Prepare as above, however, after 3-4 hours on the smoker, remove the meat and wrap tightly with heavy-duty aluminum foil and move to a 275 degree oven until temperature of 190 degrees is achieved.

Weber Dry Rub –  (from Virtual Weber Bullet website)

¼ cup ground black pepper
¼ cup paprika
¼ cup turbinado sugar
2 TBL salt
2 tsp dry mustard
1 tsp cayenne

Makes enough for one 12 pound pork butt

Perfect Pulled Pork (Used 8/20/2010 for Megan/Buddy first anniversary party)

1 TBL ground cumin
1 TBL garlic powder
1 TBL onion powder
1 TBL chili powder
1 TBL cayenne pepper
1 TBL salt
1 TBL ground pepper
1 TBL paprika
½ cup brown sugar

Additional Rub Ideas – Slap Yo Mama dry rub

BBQ Ribs (Best Ribs in the Universe) BRITU

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BBQ Ribs (Best Ribs in The Universe) -BRITU

Recipe courtesy Virtual Weber http://www.virtualweberbullet.com/rib1.html) and is the best we have ever had. I have used this recipe on a Weber smoker and on my Big Green Egg and it takes four hours. Yeah, that sounds like a long time but you can always have a beer or two with friends while the ribs are smoking.

Ingredients

  • 4 rack baby back pork ribs about 8 pounds
  • KC Masterpiece BBQ Sauce or homemade

Dry Rub

  • ¼ cup sugar
  • 1/4 cup Kosher salt
  • 1/8 cup brown sugar
  • 4 tsp chili powder
  • 2 tsp cumin ground
  • 1 tsp Seasoned Salt
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Instructions

  • Night before – Remove the silver skin. Mix all of the Dry Rub ingredients together. Apply a good overall dusting of the Dry Rub to the ribs. The rub draws moisture from the meat and forms a red liquid coating over the surface.
  • Time to cook – Remove ribs from frig and allow to come to room temperature. Light the smoker, fill the water pan and get the internal temperature to 250 degrees. Cook at this temperature for the entire time. Add 3 or 4 chunks (2"x1"x4") of smoke wood (apple, hickory, oak, etc) that have been soaked for at least 30 minutes in water. Do not add more wood once these chunks are burned up. Place meat in smoker.
  • Two hours later – Add additional water to the water pan. If using a rib rack, flip the ribs end to end so then ends that are closest to the coals are now on top.
  • Four hours later – Begin to check to see if they are done (between four and five hours). Here's how to check – they have a nice brown color, the meat has pulled down on the long bones, and a little tug on the bones indicates that they would pull apart easily.
  • When done – Brush both sides with KC Masterpiece BBQ Sauce and allow ribs to rest for 10 minutes. Cut into two rib pieces so they are ready for serving. The ribs can be frozen and warmed in the microwave and are still tasty.
Meatload on Big Green Egg

Meatloaf w/Bacon-BGE

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1.5 lb Chuck meat
3/4 lb Italian Sausage
1 Medium onion – chopped
6 oz sharp cheddar cheese – shredded
1/2 cup milk
2 eggs, beaten
1 cup Panko Bread crumbs
1 TBL kosher salt
1 TBL ground black pepper
1 package bacon

Mix all ingredients except the bacon. Shape into loaf. Make a lattice of bacon and then drape it over the meatloaf.

Heat Big Green Egg to 350 degrees, indirect method of cooking. Place a drip pan with a small amount of water to keep the drippings from burning. Put the loaf on another pan for the first 40 minutes then move to the rack. Remove from Big Green Egg when internal meat temperature hits 160 degrees (about 1 to 2 hours). Let rest for 15 minutes before slicing.