Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

brisket results

mr toadmr toad Posts: 666
edited September 2012 in EggHead Forum
first - thanks for all your help

method - **note** - i am a novice - first time - friday night - 7.5 lb - rubbed a bit of mustard - then used a liberal amount of D.P's Dust, course rub - i caked it on - saturday morning - oval stone - adj rig - digi q dx2 - in the egg at 7:00 am temp 225- 5:00 pm - 175 -  foiled brisket and back on egg for one hour - uncovered, rest, sliced at 6:30 to the delight of all -

the only sad thing is - i am not sure if this "delight of the palate" can ever be duplicated - it was so tender, great bark and oh, so gooooood !

again thanks for your help - mr toad
In dog Beers - I have had only one !


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