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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket flat, Dr BBQ style

Options
smokinsop
smokinsop Posts: 180
edited November -1 in EggHead Forum
Done a few packers but not a flat. There is a recipe in Rays first book. Dr BBQ's short cut brisket. Anybody tried it?? Comments?
· Share on FacebookShare on Twitter

Comments

  • thirdeye
    thirdeye Posts: 7,428
    Options
    smokinsop,[p]I don't know about the particulars of that recipe, but I've never heard anything negative about any of DrBBQ's recipes. I would say go for it.[p]It's fairly common to foil flats (especially small ones) at about 160° to 170° and cook until tender. A long rest in a cooler will help the moisture too. You'll always get a lot of opinions on using foil, but in a recent poll on another forum, 85% of folks claim to use foil with briskets.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • eggaholic
    eggaholic Posts: 309
    Options
    thirdeye,
    If you don't foil then u have to baste a LOT.
    · Share on FacebookShare on Twitter

Categories