Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 131.6K
- EggHead Forum 123.7K
- Forum List 5.1K
- EGGtoberfest 187
- Forum Feedback 1.5K
- Off Topic 1.9K
- EGG Table Forum 987
- Rules & Disclaimer 1
- Cookbook 2.5K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 73
- Baking 205
- Beef 496
- Desserts 27
- Lamb 36
- Pork 656
- Poultry 382
- Salads and Dressings 15
- Sauces, Rubs, Marinades 158
- Seafood 153
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 61
- Health 231
- Weight Loss Forum 229
Celebrate the start of summer and enjoy those long weekends grilling on a Big Green Egg! How about something new … try the Dos Equis “Most Interesting” Three Cheese and Chorizo Fondue, or a Gourmet Pizza with Prosciutto & Arugula for a different grilling experience! For all you traditionalists, you can’t top Stuffed Burgers cooked on the Big Green Egg! And be sure to catch up with the KCBS Great American BBQ Tour!
4.1 pound brisket flat
anez
Posts: 81
So my butcher ran out of brisket this morning and i had to make due with a small flat from whole foods. anything special i should know with a small brisket like this?
Was thinking 250ish grate temp, indirect, hickory chips, 1 1/2 hours per pound til it's at the right temp.
Was thinking 250ish grate temp, indirect, hickory chips, 1 1/2 hours per pound til it's at the right temp.
thanks for any advice and happy holidays!
Comments
- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 · Off Topic Disagree Agree Like