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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pit Beef

TheHulkTheHulk Posts: 157
edited 6:38AM in EggHead Forum
I am trying out the pit beef for the first time (thanks to WessB's site).

My question also applies to cooking a brisket. When the cook is complete and rested, do you slice the whole piece of meat at that time or slice just what you are planning for the meal? Does it make a difference in the piece of meat staying as a whole and waiting to slice at mealtime? Also, how do you freeze, as a whole or slices?

Thanks.

The Hulk
Sign In or Register to comment.
Click here for Forum Use Guidelines.