Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

First Brisket - nearly there

Trimming fat and finding the direction of the grain:

didn't have shiner bock and allegra :)  went with a local lager and boiled up some beef broth with a sprinkle of red pepper flakes and a couple healthy squirts of the famous red rooster sauce.


standing by for temp to steady...


the current state of things:

I have foiled a few places that have already hit 205 and I have basted a few times when I have opened to foil. There were a couple stubborn spots that the thermopen found that were still sub 200. I moved my probes there and now it is just a waiting game...drooling bad. smells soooo darn good.

More pics when I pull...


  • jimreed777jimreed777 Posts: 283
    edited February 2013
    btw - 10 pounder went in at 11 am. Was at 300 for the entire cook. Ignore the 280 in the pic above...trying to slow the roll a bit to hit a 6pm dinner.
  • How do you like the Cyber Q? I'm wanting to get one but I've seen mixed reviews. Issues with wifi, ect.
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