Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

brisket progress

tjvtjv Posts: 3,241
edited September 2012 in EggHead Forum
Couple days ago, I mentioned to my Cypress TX buddy, Chubby, that I'm smoking a brisket this weekend.  When I told him the rub - equal parts of coarse black pepper, minced garlic and kosher salt, he said: "Oh goin' hill country old school".  The Chubster knows food and the Central Texas Germans know brisket, so made for a sound plan.........Two presmoke additions were a little spritz of Worcestershire prior to the rub and injected with Better Than Bouillon beef broth.....

Checked on it this morning, approximately 9 hour mark.  Nice bark developing and internal temp is 150ish.  The brisket topside is starting to give up some juices, so the plateau is beginning.  I'm itching to have this baby for an early afternoon lunch with a heaping pile of slaw or German tater salad.......


Smoking in the XL up in the dome.

ACGP, Inc.


Sign In or Register to comment.