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

Proving the "Theory of Brisket

Options
CaptainBBQ
CaptainBBQ Posts: 29
edited November -1 in EggHead Forum
Thank you to Antohny Up North for posting the "Theory of Brisket". I have been pulling the brisket at 190* and it has always been really good. This weekend I decided to try to apply the "Theory". I took the brisket to 210* before taking it out of the egg. The brisket was awsome....more juice and much more tender. Cooked at 200 for 2 hours and then kicked it to 250 for another 11 hours. Give this a try sometime....you will like it![p]CaptainBBQ
· Share on FacebookShare on Twitter

Categories