Injected Brisket

Rubbed Brisket

Hour 0 for the Brisket

The brisket is being put on the grill on top of the pork butts which have already been cooking for about 3 hours. This was before I realized that the grill extender I had made was too tall now that the placesetter was in place and the dome won't close. You can see the level of the nuts on the carriage bolts.

Lowered Grill Extender

Brisket after 5 hours

The brisket has been cooking for 5.5 hours and the pork butts have been on for 8.5 hours. They are getting ready for sauce.

Sauced Brisket

The brisket is now ready for plastic wrap and foil after having been sauced on the BGE for an hour.

Injected Chicken

We are cooking the chicken on a large BGE using a platesetter. This helps keep the flame-ups down and gives us a longer cook time.

Chicken with grill marks

Sauced Chicken

Saucing the chicken which will now cook for 15 minutes

Crispy Chicken

Leftovers that were more crispy than the ones we ate.

Injected pork butts

We cooked 4 butts using different techniques. The toothpicks are used to number the butts.

Raw pork

Using the injector

Todd is injecting the pork butts.

3 hour pork

The butts have been cooking for about 3 hours and I'm getting ready to put the brisket on

Pre-sauce butts

The butts are getting ready for sauce.

Sauced butts

Freshly coated pork butts

Pre-wraped pork

Pork butt #3 getting ready for plastic wrap and foil.

Foiled again

All the meats are wrapped and getting ready for the final push to doneness.

XL workhorse

The XL Big Green Egg pregnant with a brisket and 4 pork butts.

XL and L

Xtra Large and Large Big Green Eggs