Yesterday we hosted a Superbowl party.. Unfortunately we weren’t watching the Saints in this one.. But that’s a different story for a different time.
I decided that I was going to attempt a butt (8 lb) and my first small packer brisket (7 lb) at the same time on my large Big Green Egg and do it the day of the party. Not having a DigiQ or BBQ Guru, I thought I would do what is called a ‘Turbo’ butt (i.e. quickly cooked, and my first attempt at one) and be safe on getting the cook done properly.. I wasn’t sure how I was going to cook the brisket quickly, but the Travis method I found on the EggHead Forum worked well.
I fired up the Egg around 8.. Let it get to temp and put in some maple chips and the platesetter.. Then I started prepping the butt.. Rubbed it with yellow mustard and lightly some Steak N Shake seasoning that my wife loves.. She doesn’t care for the bark, so that worked well for that too.
Put the butt on around 8:45 at 300 and started prepping the brisket.. I was a bit panicked about how to cook it quickly without drying it out.. I had seen the Travis style brisket mentioned numerous times but never saw the original thread.. Luckily someone helpful on the forum pointed me to it, and I got in gear. Had to run to the store for a couple supplies (pan, Worcestershire, and beef broth). Came back and rubbed the brisket, cut it to fit in the pan and then poured Abita Double Dog and onions into the pan. It hit the Egg around 9:30.
A few hours into the cook I realized my temp was slowly declining.. A quick check, and sure enough, I had burned through most of the lump.. Minor panic set in, but then I made a plan for removing everything and did it flawlessly.. Dumped some more lump in, opened the vents wide to get it back up to temp, and put everything back in place. The Egg did its job and got the lump burning quickly, almost too well as the temp hit 400 and had to be brought back down..
We ran to the store to get some final items for the party.. When I walked back in the door, the wireless remote monitor was beeping.. The butt had just hit 200 in 5.5 hours.. Checked the temp on the brisket, and it was at 205. Pulled both off and FTC’d (foil towel cooler) them in the same cooler.
Then I got the grill ready for some wings, raised direct at 375 – 400.. Had some marinating in teriyaki sauce.. Did another set with Obie Cue rub that were later glazed with honey on the grill, and some more went on plain and got some Sweet Baby Ray’s sauce.
Once the wings were done about an hour later, I put some Conecuh sausage (the best) and some Nathan’s beef dogs on there to finish out the cook..
It all came out awesome.. Big props to the guys on the EggHead Forum for the help!
Brisket (foreground) and pork butt
Sliced brisket – note the prominent smoke ring at the top of the slices
Finished pork butt being pulled