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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

Packer Brisket

BrownieBrownie Posts: 1,022
edited August 2012 in EggHead Forum
I picked up a brisket to make pastrami, but who wants 13.5lb of pastrami? I am considering cutting it in half (by length not weight) to brine one part, and to low and slow the side with the majority of the point for a party on saturday. I'm still a noob to brisket and wanted some thoughts. Thanks.


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