Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Basic brisket questions

AquaticdocAquaticdoc Posts: 7
edited August 2011 in Forum List
OK, I'm ready to do my first brisket. I bought an 8# from Costco, so I'm looking forward to the next steps. I'm pretty comfortable with my marinade options, and like Emeril's Rustic Rub recipe from his cookbook, but am confused about the many postings on the forum. Specifically, some folks specify using the plate setter, others not. Some use two grills with a drip pan, sometimes with water. Some folks grill for a couple of hours then wrap in foil, others not. There seems to be general consensus on internal temps, around 190° and usually dome temps of 225-250°. 

We use apple cherry wood, as that is what we use in our wood-fired oven, and I like it as well as hickory, and I usually burn about 80% BGE chunk, 20% wood chunks, although for the brisket, I'll probably use a little less wood as it burns faster. 

My major question is whether or not to use the plate setter, and if there are other pitfalls.

Comments

Sign In or Register to comment.