Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Brisket W/ Burnt Ends

bigguy136bigguy136 Posts: 821
edited August 2012 in EggHead Forum

I did a flat a month ago but I thought I would try the full packer after all the help I've read on the forum here. I got a choice cut CAB packer about 13 lbs. Trimmed to about 11 lbs. Added yellow mustard, rub and covered for 24 hours. Put on at 250 grate temp, hickory smoke, indirect with water in the drip pan. 14 hours till 200° and thermopen easily slides in. Pulled, removed the point and foiled the flat in a cooler. I cubed the point, splash of apple cider vinegar and apple juice with a little more rub and back on in a CI skillet for another hour.

 

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Big Lake, Minnesota

Large BGE, Stokers, Adjustable Rig

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