Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Brisket off the medium BGE

Got a 5.5 brisket flat from the local Sam's Club. Injected it with some marinade ( beef broth, Boyd's beef base, and some Lee and Perrins ) and let it sit overnight. Put some homemade rub on it and smoked it one the egg for 8 1/2 hours at 250-270 degrees. I foiled it once it hit 165 degrees. Then into the cooler wrapped in towels for 2 hrs. It was yummy.


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