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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

first brisket is on!

anezanez Posts: 121
edited August 2012 in Beef
working from home, bought a brisket yesterday. decided what the heck, let's do it today. just went on at 9 a.m. PT. about 7.5 pounds. 

Have dome temp locked in at 300. rubbed with mustard/salt lick rub. nothing fancy, just hoping to learn something from it and enjoy some good brisket whenever it's ready.

cooking to 200-205, right? and how long should i let it sit after coming off? 

thanks


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