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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! 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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