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

1st brisket with pics. I'll take it!

I just finished my first brisket. 16# untrimmed, choice packer. I put it on last night around 6:30 in the evening. I went indirect, legs up, Hickory chunk (against recommendations but it was what I had), between 205-225 for a little over 12 hours until internal hit 195. I was shooting for 200 but fire went out so I called it good. FTC for 3 hours then served lunch. I could definitely stand some improvement on my carving skills but I was very pleased with the tenderness. It wasn't dried out at all. I suppose I should chalk it up to beginners luck but I am pleased with my first attempt and now anxious to try again. That is by far the most nervous/intimidated for a cook I have been yet. Very fun! I love the Egg!!

Any advice for future cooks much appreciated!
LBGE and recently added SBGE
Columbus IN

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