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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First brisket

garcia77garcia77 Posts: 26
edited 11:32AM in EggHead Forum
Hello, thought I would share today's cook turned out pretty nice. I used yellow mustard and Montreal seasoning on the meat, had some hash browns that needed to be used and a side of Costceaux bean salad. I dropped some Maurices with crushed red pepper on the brisket on the plate.

DSCN0794-1.jpg
DSCN0798.jpg
DSCN0800.jpg
DSCN0804.jpg

Comments

  • WessBWessB Posts: 6,937
    Don't know how I feel about mustard on brisket..but will give it a try before I decide..and you'r signature is awesome..unless it was directed at me..LOL..
  • jaspergajasperga Posts: 21
    Looks nice -- I'll bet it tasted good too -- what eamp did you use? -- How long did it take to get to what internal temp? -- did you use smoke -- if so, what wood? -- Chips or chunk?

    I am going to do my first brisket soon, and I am a fairly new egger so I am curious.

    Thanks
  • loco_engrloco_engr Posts: 3,673
    :laugh:

    Wess: What was that T-Shirt you showed us
    awhile back . . . :whistle: :ermm: :evil:
  • garcia77garcia77 Posts: 26
    Thanks Wess the mustard sauce isn't straight yellow it's a sauce from Maurice's BBQ in SC. I've been over the top with it lately.

    And the theme of the signature is generally pointed in my direction. :)
  • transversaltransversal Posts: 719
    I love the sig.
  • garcia77garcia77 Posts: 26
    I had the egg running at +/- 260 for I guess 7 or 8 hours with a platestter, the internal was 200 or so when I pulled it off and let it sit. I used cherry for the smoke not sure if that is supposed to match with brisket but tasted good by me and more importantly the family. :)
  • WessBWessB Posts: 6,937
    In hindsight I think the shirt may have been a good representation to both pictured..
    DSC00045.JPG
  • NICE meal and plating B)
  • chrisnjennchrisnjenn Posts: 534
    That is a real good mustard based BBQ sauce. I have a jug of it. One of his restaurants is only 10 miles from me in North Augusta, SC.
  • loco_engrloco_engr Posts: 3,673
    ROTFLMAO

    Thanks!
  • Looks Great. How about sharing cooking instructions with us. Time, temperature, plate setter direction, etc.

    Still Eggin in Ky.

    CroMag :cheer:
Sign In or Register to comment.
Click here for Forum Use Guidelines.