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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

Help with Brisket

milll36milll36 Posts: 5
edited November -1 in EggHead Forum
Hi im from Panama city, Panama. i have been egging for a year now, have made turkey, chicken, ribeye, beef ribs.( im kosher). So now i want to try something new, need help with a brisket, Here i cant get Angus Brisket, so i have to buy from local meat. i already talk with the butcher at the market because they trim all the fat here, so i already told him i need the whole brisket, with fat on top.( That was hard to explain), any tips on how to cook this, should i do something before so it can make it softer, any brine or something like that
All help is appreciated.
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