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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket last night

ShiffShiff Posts: 1,056
edited November -1 in EggHead Forum
We were having some company, so I decided to cook a brisket. It was a 6 pound flat (still haven't found a packer cut nearby).

I put it on at 7:15 AM (225-250 grid temp) and figured it would be done around 5. The temperature hit the plateau and just stayed there. At 4 PM I finally wrapped it in foil with some chicken broth and hoped for the best. The temperature finally started to climb and by 5:30 it was 200 degrees and tender. It was a little on the dry side, but I figure that is due to the brisket being a flat without much fat.

Company came at 6 and enjoyed the briskt.

Here is a picture at the start - covered in mustard and rub.

5 hours later

and finally being served. Not much of a smoke ring this time.
Barry Lancaster, PA


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