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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Thanks Everybody for all of your Help. The Brisket came out awesome! (pictures)

AltonAlton Posts: 431
One more time!!! The Brisket ROCKED... Slathered with yellow mustard, worcestershire and Brown sugar. Then rubbed with a Savory Pecan rub. Smoked @225 for 13 hrs until I had in internal temp of 205. Used Pecan and apple wood chucks for the smoke. FTC for around 8 hrs and here it is. Tender, Flavorful and Moist... Enjoyed with a bottle of Purple Cowboy Tenacious Red Wine.
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......


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