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.

Hi. Some Cooks with Pics. Hope it works...

victimvictim Posts: 23
edited March 2012 in EggHead Forum
Finally did a great brisket, but even so so ones taste good off the egg. I think my problems have been too small of a size and they're tasty but dry, Usually get flats at Costco. Being in the North East packer cuts are like unicorns around here. This was a 7LBer that turned into a 5 LBer as my GF and I made some emergency burgers with part of it the night before. Was a rainy day cook and fourth with my Auber fan. I really like this unit and went with it since I have an Auber for my Bradley smoker (egg blows the Bradley away, ha ha). I filled with lump to the top of the fire ring and after the brisket finished put on some canadian bacon. The next night we grilled some home made sausage w peppers and onions and still had a lot of lump left, it's amazing how thrifty it is with the lump. I really love my med egg and just got a 100 dollar gift check to my dealer for my birthday from my GF so may be getting another soon, I know that's why she got me that and I'm taking the hint. Probably a small or mini.


Think it was moist as I did an injection of water/olive oil/cider vinegar. Rubbed with DP cow lick/Tsunami. Love DP stuff, thanks forum!


Cut up. Couldn't wait more than 20 mins or so, we were drinking and starved, ha ha.



Next night


Hopefully this works. Smoke was apple, hickory, and pecan. I need to check the brand of lump I bought at my delear, it was real good stuff. Learned a lot snooping around here, great site!


  • BakemanBakeman Posts: 113
    Good looking cook, I live in the north east also. I no what you are talking about.
  • tazcrashtazcrash Posts: 1,851
    That makes 3 of us. Packer cuts = Bigfoot.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Village IdiotVillage Idiot Posts: 6,953
    Funny.  In Houston, practically all briskets are packers in cryovac.  Looks very juicy.  Congrats.

    Dripping Springs, Texas.
    Just west of Austintatious

  • victimvictim Posts: 23
    Here is the charcoal. The name threw me off because the labeling seemed so generic, but I guess it called Mali. I checked Naked whiz's review and as usually his info was spot on. At first I was disappointed because there isn't a lot of big pieces but it looks to be almost almost all oak, is cheap, burns forever and hardly any ash. Close to wicked good and cheaper! 

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