Tag Archives: Big Green Egg

Smoked Brisket on BGE with oven assist

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

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.

Smoked Whole Chicken-BGE

Whole Smoked Chicken – BGE

I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.

Course: Main Course

Servings: 6

Ingredients

3-4 pound chicken whole
8 oz Italian dressing
lemon pepper
apple juice for basting

Instructions

The night before:

Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.

Next day, 45 minutes before cooking:

Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.

Time to cook:

Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).

Meatloaf w/Bacon-BGE

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.