Got the number 3 setup in my screen room on my deck fir the ultimate in luxury laxy Q. It arrived in pretty good condition with a small crush in the body on the right front corner. It is way too small to make any difference in function and you have to look for it to see so I am good with it. Everything was packed in the smoker nicely.
I seasoned it on Saturday and decided to pull out all the stops for the first cook and do a Packer Cut Brisket (one of my Big Green Egg Specialties). I purposely did not thermometer the inside of the chamber, I just do not want to know at this point (I am saving for the Auber). I lined the cooker with foil and used a loaf pan with water in it. Seasoned up the briskie and tossed it on at 3:30am!
I got a little paranoid with the smoke (I used three un-weighed hunks of Cherry), and at 150 I wrapped it in paper and let it roll until 192 when it passed the probed test. I yanked it at 3pm and let it rest for 2 hours. This briskie was cut odd and had a very thin edge of flat, that part was pretty dry as expected. I should have trimmed it and had it for a Scooby Snack mid way through.
The rest of the brisket was STELLAR. I needed more smoke so my fears were for nothing. I also should have let it sit seasoned a few hours for better rub penetration so the rub flavor was very light. But the texture and moisture were fantastic with no help required.
I need to refine this new work flow but I am very impressed with just how easy this could have been. I made it way harder than it needed to be with undue fussing about. My only minor quip is that the chimney is a very tight fit for my Maverick MEat probe end (I have to laugh because that is it, the only thing I can come up with).
I assume this is like all my other smokers, that darkening of the inside of the box and grates is valuable seasoning and is best to leave (obviously the floor and smoker box are foil covered and clean).
THANKS AGAIN for everyones help. I promise pics of the nex cook this weekend.....
Rob
