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.

The incredible shrinking chunk-o-chest

Nature BoyNature Boy Posts: 8,411
edited 9:29AM in EggHead Forum
My 6.3 pound brisket came off the egg yesterday about 1pm. I pulled it off right after the plateau was completed (about 175).
Let it rest on a cutting baord for about 45 minutes and proceede to slice the whole thang up to dehydrate. Ended up munching on a few pieces and it was awesome.tender and moist. Pulled apart in some areas, but overall a very sliceable brisket. I was suprised how perfectly done it was at 175.[p]Anywho, after 7 hours in the dehydrator, 6 pounds of brisket is now confined to 2 very small vacuum weight including bags...8 oz.
9 or 10 Jalapenos, 2 big bell peppers, 4 hungarian peppers, and a huge vidalia onion have been reduced to even smaller proportions.[p]Thanks for everyones tips and help...jerky next.
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.