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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


Newegg2011Newegg2011 Posts: 10
edited October 2011 in Beef
Looking to cook my first ever brisket and I have heard to have a tender brisket that after you have gone thru the low temp smoke phase and to achieve the best results you have to wrap the brisket in saran wrap and tin foil and to continue to cook with a dome temp of 220 until done.

Has anyone had success with this method or is there a better method to produce a tender brisket?


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