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.

two stage brisket

BabyrayBabyray Posts: 250
edited 1:09AM in EggHead Forum
Nature Boy--How do you do a two stage brisket. Brisket is my favorite cook. Have done them marinated and without marinade and just dry seasoning put on before the grilling (indirect on plate setter with water. Thanks[p]Ray Price

Comments

  • Nature BoyNature Boy Posts: 8,404
    Babyray,
    JJ first gave me the idea, and works great if you need to travel, and don;t have enough cooking time to complete the project. You basically cook the brisket in stage one just past the plateau....like 170 internal, or whenever after 165 that the temp starts to climb steadily. Immediately wrap tight in foil and refrigerate. Reheat unfoiled indirect at 275 or so (if I remember correctly), until it is hot through, and fork tender. Results are nearly as good as fresh cooked.
    HTH
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.