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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket questions

PhiliciousPhilicious Posts: 337
edited January 2012 in Beef
I bought a half of a grass fed, pasture raised, no hormone, black angus cow recently.  The brisket is only about 2 pounds and only about 2 inches thick - not anywhere near what I am used to buying the the supermarkets.  Anyway, would I cook it the same as y'all do?

Another question, someone told me to marinate it.  Does anyone use a liquid marinade on a brisket?  From what I read most just use a dry rub.

Any other tips on this type of lean meat on the BGE?

Thanks in advance.
Born and raised in NOLA. Now live in East TN.


  • TX style is normally dry rubbed only but there are plenty of guys who brine and marinate. I do TS style so I don't know much about the brining or marinading. i would say a cut this size would need all the extra moisture you could offer but in the future, a 2lb 2 inch thick brisket is not good for smoking. It would dry out before it had time to tenderize under smoke
    Keeping it Weird in the ATX
  • Steve753Steve753 Posts: 140
    Ok, I cooked a 5 1/2 pound brisket on the Egg for six hours. Because the Egg traps moisture in, it came out terrific It was NOT dry at all. I did not use brine or aluminum foil. I cooked it over red oak.
    Large Big Green Egg
    Weber Gold
    Old Smokey

    San Diego, Ca
  • Awesome. Was it a whe flat in cryovac? You can get those right if they aren't all. Trimmed up. Nice work.
    Keeping it Weird in the ATX
  • *whole flat
    Keeping it Weird in the ATX
Sign In or Register to comment.
Click here for Forum Use Guidelines.