5thwheeleroldman wrote:
Thanks for all the help. My problem is I spent around $500, I think, about 8 years ago on the ceramic egg. It was supposed to cook brisket, etc to perfection. I have ruined a lot of briskets and have to state that, for me, it is impossible with the egg.
Now, these pellet smokers sound great, but so did the egg. Don't know if I will lay out another $500 or so on a different technology. Might not turn out any better than the egg. Plus, my wife would kill me!
Maybe I should just spend the money in BBQ joints at my age. Wish they were as good as 50 years ago, or is it just the old taste buds?
The Egg should work fine, you just need to get the heat lower. Should not be a problem with the right amount of charcoal. I use a Weber Smokey Mountain smoker and can easily smoke at 200-225 and lower if I wanted to. Don't see why the Egg cannot do the same.
Also, wrapping the meat at the proper time is a popular method that even the pros use. I wrap when I smoke ribs.
You could even smoke the brisket for a while in the Egg and finish in the oven if you wanted to.
