Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

My First Brisket- Thx Dizzy Pig/Wicked Good

Why1504Why1504 Posts: 277
edited 5:41AM in EggHead Forum
Well Sunday I cooked my first brisket. My family has never liked beef BBQ but I really wanted to try a brisket. I bought a small 4 pound brisket at Publix for $11 on Friday. Took it home and opened my first jar of Dizzy Pig Cowlick. I ribbed the brisket, put it in a ziplock put it in the fridge and forgot about it. I got up Sunday morning and started a fire with some Wicked Good, fist time to use this product as well. I pulled the brisket and sprinkled it with turbando sugar and let it rest. I added some Jack Danials chips and proceeded to smoke the sucker til 4:30 in the afternoon when it reached 190 internal. It fed 8 people. Just now my wife and I were discussing the events of the wekend and we both agreed the brisket was the first BBQ beef we had ever had and that it was much better than the $27 rib roast I cooked last night. I would not have enjoyed this brisket near as much had it not been for this web site that inspired be to attempt the beef and try the Dizzy Pig and Wicked Good. I have had my egg for 5 years and am viewed as the best grill cook in the neighborhood. I have never beed impressed with any premixed rubs and have had limited exposure to charcoals other than BGE and Royal Oak. Well this website has raied the bar. In fact I just ordered a BBQ Guru so that I can cater my company picnic. Also, I will be able to do pork shoulders and brisket during the week now and not just on the weekends. I was not sure I really wanted the Guru but now I can't wait. To be able to put that butt on @ 10 pm set the guru, go to bed, go to work, come home @ 4:30 jack up the temp for an hour, pull the butt let it rest, and eat @ 7:15 without being exahusted thrills me. Thanks.
Sign In or Register to comment.
Click here for Forum Use Guidelines.