Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brisket 101

Mole351Mole351 Posts: 110
edited September 2012 in EggHead Forum
Cooking first brisket this weekend. Any tips/suggestions/pointers? Would search the board but almost to store so out of time. Rub? Injection? Method? Thanks all!
·

Comments

  • FxLynchFxLynch Posts: 433
    Trim hard fat
    Rub with plain yellow mustard then coat with your rub of choice, even just salt and pepper if you're desperate 
    Set up Egg for 225-280 indirect with a drip pan that is elevated off the platesetter. Add water to pan to keep fat from burning.

    Clean egg completely out and make sure all air hole are open. If you want to get into it, stack larger pieces of charcoal at the bottom to prevent clogs.  

    Cook till around 195 and start checking tenderness around 190.  Could be done anywhere from 190-205.  
    ·
  • FxLynchFxLynch Posts: 433
    Oh and make sure you have enough charcoal.  I load well above the firebox, usually half way up the fire ring.
    ·
  • Mole351Mole351 Posts: 110
    Awesome - thanks!
    ·
  • lousubcaplousubcap Posts: 6,086
    Okay-one huge variable-packer or flat...
    Louisville
    ·
Sign In or Register to comment.