This person cooks the eggs on the smoker at 325, then chills & peels, then returns the peeled eggs to the grates, or in a muffin tin, at 180, for a half hour...

Probably other options online, too.

https://gimmesomegrilling.com/how-to-ma ... iled-eggs/

Cool --- someone else has thought of it too! I'm definitely gonna do it on the next cook. I'll probably just do it simple with 2-3 eggs for 1-2 hours at 225.... I'm sure the smoking after peeling adds alot of flavor, but I think I'll start out slow. I don't see a dedicated cook to do a dozen or more until I try it.

Didn't think to google it, but found this.....
https://www.incredibleegg.org/recipes/f ... iled-eggs/

Thats what I will do.

My thought was to skip the initial smoking.

Cook partially on stove top, or Sous Vide...

Then ice bath/peel, refrigerate and then smoke after something else comes off.

My thought was to smoke them in the shell and leave them so they will keep longer in the fridge.....
I assume the smoke will have no problem penetrating the shell....

So much to try!!! First effort will tell if its something worth pursuing.....

According to the FDA, & some other sites, hard-boiled eggs are good for a week, whether peeled, or unpeeled, though some say quality could be better unpeeled.

Whatever you do, hope it works out great

THIS.... by day 4 it will seem to have a slime coat.. I have done this for my morning breakfast and just stick to 3 days of 9 eggs.

Double post

Thank God it cooled off enough tonight to grill some chicken breast for dinner. The next few days all we’ll have to do is heat and eat. Nothing special.

Been cooking a bunch here, too.

All kinds of stuff, refried beans, Curried Chicken Salad, etc., ...

Most things will be eaten cold, or heated in microwave or Air Fryer.

Same here - made up a big batch of spaghetti sauce for quick reheats and smoked up some chicken breast for sammys. Got plenty of burgers and brats in the fridge for grilling too...

Thinking to BBQ a whole brisket tomorrow morning. Need to head over to our local HEB this afternoon to pick up a Prime whole packer brisket.

Recently ordered a big jar of Wagyu beef tallow (pure beef fat). Gonna try basting that good stuff on the inside of the butcher paper before I wrap for the stall.

Also I think I'll wait to wrap till a lot of the fat cap is rendered rather than go strictly by internal temp indicating the start of the stall. Some tips I learned from some Mad BBQ Scientist videos on YouTube courtesy of usrifle.

Gradually improving my brisket game each cook. Can't really call myself a bona fide Texan until I can cook a proper brisket.

You know..... I find it odd that after all these years of trying to cut fat out of my diet, I'm finding out that that is the one thing that makes the difference between ok food and great food. Who would have thought that a really fatty piece of meat would need to be basted with MORE fat to make it better ?....?....? I've never been one to get 'fat free' anything, but I've always tried to minimize my fat intake within reason.... I'm betting a tastier brisket is 'with in' reason

So you trim the fat cap and then put more fat back into the wrap??

I'm with JMB. Rendered fat is what makes brisket so darn delicious

Hi CF I do trim the fat when getting the brisket ready. I try to leave no more than about 1/4" on the surface of the brisket so we don't have to trim off huge gobs of fat at the dinner table.

My initial post was describing a method I read about where you buy a can of commercially rendered Wagyu beef tallow (basically beef fat). When the brisket is ready to wrap then you slather that Wagyu beef tallow on the inside of the butcher paper for extra flavor in the brisket. So far I haven't done this before, only read about it. But I figure what the heck when it comes to the pursuit of the best brisket possible.
https://www.amazon.com/South-Chicago-Packing-Paleo-friendly-Keto-friendly/dp/B0881XTCR3/ref=sxts_rp_s1_0?cv_ct_cx=wagyu+beef+tallow&dchild=1&keywords=wagyu+beef+tallow&pd_rd_i=B0881XTCR3&pd_rd_r=80a68c11-6f7b-45f4-9314-42944a737c83&pd_rd_w=A7Mhh&pd_rd_wg=VTZnU&pf_rd_p=e64e557a-9088-4af1-8992-8ddbd7854c7f&pf_rd_r=XJ81K31C8AC5R64ZZD8Y&psc=1&qid=1624647731&sr=1-1-f0029781-b79b-4b60-9cb0-eeda4dea34d6

Yep, trim the cap to 1/4 inch and if you are cooking the whole Packer, trim the shit out of the point end. There is much marbling in the point it doesn't need the cap.
Otherwise? Separate the Tip and make burnt ends, the best part of the Brisket!