Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket and Burnt Ends Help?

milkman5083milkman5083 Posts: 100
edited January 2012 in EggHead Forum
I would like to attempt my first brisket and do burnt ends too. I am from Kansas City and miss eating the burnt ends. I'd like ideas on the size, rubs, temp, and other things that will make my brisket a success. Thank you!

Comments

  • Large & MiniMax in Lexington, KY
  • LitLit Posts: 6,732
    edited January 2012

    The link provided above is great. I cook at 250 dome till internal hits 190 and then start probing for doneness. When your thermometer slides in with no push back its done normally around 195 degrees. I liimageke Byrons butt rub but and beef rub will work. When I pull it I seperate the flat and point right away and wrap the flat imageand put it in a cooler for atleast an hour then cube the point and put it in a cast iron skillet and then season more. I just brown mine in the skillet at medium high heat and use the drippings from my cook in the skillet.image

  • Thanks for the ideas. I appreciate it. Are briskets pretty difficult to make?
  • Thanks for the ideas. I appreciate it. Are briskets pretty difficult to make?


    You will have to ask the cow ;-)
Sign In or Register to comment.
Click here for Forum Use Guidelines.