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Cooking my first ever brisket tomorrow night. I am planning to use the recipe in the Big Green Egg Cookbook for brisket with kale on pg. 307. Has anyone made this before, and have any reasons why I shouldn't follow the recipe exactly?
Here is what I have done so far. 1st, I bought a 17+ pound packer brisket, which is way to big for the recipe, the number of people I am cooking for, and I don't know if I could have fit it in the egg. So I cut about a 6 pound section of the flat, which seems to be what the recipe uses, and then I will cook the rest on a later date. 2nd, I trimmed the fat off, leaving about 1/16 to 1/8 thickness of at along the backside. 3rd, I notched one corner, so I could tell which direction the grain runs, so I can be sure to cut against the grain, and coated the whole brisket with the rub and put in the fridge covered until tomorrow.
Recipe says start at 275 for 30 mins per side, then lower to 225 and cook for 6 hours until internal temp is 190 before removing and resting. Plan to use hickory chips for this.
Wish me luck.