Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

First brisket new BGE

Hi all,

First thanks for all the help from this forum! Wouldn't be half as good without all the helpful tips. 3rd cook on my Xmas LBGE. A very small BRISKET! Rubbed in dizzy pig cow lick! Prior cooks 6lb pork butt and some direct chicken thighs!

Here is a pic of the BGE and brisket
image.jpg 1.7M
image.jpg 1.8M


  • Hi and welcome to the club. It looks good. Let us know how it turns out.
    XL owner in Wichita, KS
  • RACRAC Posts: 1,443


    Spring, TX

  • Good stuff. Local beef grass fed. Cooked to 200. Nice smoke ring can't complain for first run.
    image.jpg 2.4M
  • tjvtjv Posts: 3,324
    edited February 2013
    ok time to jump in the deep end with a bigger brisket.  you have the elbow room with the'll get better brisket product and can always freeze for chopped brisket or philly cheese steak mexi tacos, nachos and the like....oops almost forgot, slice it thin for a dcold sliced beef sandwich too, similar to deli counter shaved meats......

    t ACGP, Inc.
Sign In or Register to comment.