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.
First Brisket -- Here We Go
So I've done a couple of pork butts and I'm getting good results there -- time to try a brisket. I got a 15 pounder from Smart & Final; if it comes out OK I'll get a higher quality one next time. Trimmed it down, much to the confusion of my cats -- "what the hell? He caught a REALLY big mouse? This is sort of intimidating, let's go meow at birds." Dizzy Red Eye Express and mustard for the rub. Currently sitting in the fridge while I clean out the Egg. I plan to put it on around 8 PM tonight, which gives me plenty of time to make sure the temperature's stable before setting alarms and going to sleep. I have a Maverick which was great for peace of mind on the pork.
I will take pictures.