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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

brisket progress

Options
tjv
tjv Posts: 3,830
edited September 2012 in EggHead Forum
Couple days ago, I mentioned to my Cypress TX buddy, Chubby, that I'm smoking a brisket this weekend.  When I told him the rub - equal parts of coarse black pepper, minced garlic and kosher salt, he said: "Oh goin' hill country old school".  The Chubster knows food and the Central Texas Germans know brisket, so made for a sound plan.........Two presmoke additions were a little spritz of Worcestershire prior to the rub and injected with Better Than Bouillon beef broth.....

Checked on it this morning, approximately 9 hour mark.  Nice bark developing and internal temp is 150ish.  The brisket topside is starting to give up some juices, so the plateau is beginning.  I'm itching to have this baby for an early afternoon lunch with a heaping pile of slaw or German tater salad.......

image

Smoking in the XL up in the dome.

t
www.ceramicgrillstore.com ACGP, Inc.
· Share on FacebookShare on Twitter

Comments

Categories