Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brisket

edited November -1 in EggHead Forum
Hi! Im new to the world of BGE and i'm planning on cooking a 9 1/4 pound beef brisket tommarow and I was wondering how to cook it? I normally do only a 3lb or 4 lb brisket and cook it in an aluminum pan filled with whiskey and beef broth sitting on top of my BGE baking stone and the pan I have for this 9 pounder is too big for the egg. Also when doing indirect cooking, is there a difference between using the baking stone and the plate setter?
·
Sign In or Register to comment.