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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!

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first brisket in the books

Just salt and pepper for rub. I peppered first, let it sit in the fridge for a few hours and salted right before I went on the egg. Put it on at 4am, 225ish. No crutch, indirect the whole time. Egg was stable and never added coals. I stirred with a few hours left since I was inexperienced. It didn't need it, there were plenty of coals- and it basically clogged my grate with ash. Had to open my bottom grate much more to keep 225 afterwards.

Reached 195 IT at 5 pm, FTC for an hour. Pretty tasty, not much left. :-)

I just learned the best part off cooking your own brisket - it's first dibs on burnt ends.

Happy Cinco folks!

Austin, Texas.  I'm the guy holding a beer.


  • travisstricktravisstrick Posts: 4,821
    That looks perfect. I'd be all over that. 
    Be careful, man! I've got a beverage here.
  • cazzycazzy Posts: 7,959
    Looks like you hit a home run at your first plate appearance! Congrats!!
    Join the 2015 Rub & Sauce Exchange!  Find out more information here:

    Just a hack that makes some $hitty BBQ...
  • YEMTreyYEMTrey Posts: 2,433
    Looks great!

    Incredible job on your first brisket cook.  I have yet to do one and would be happy with those results.
    XL and a Mini Max Egg in Cincinnati, Ohio
  • sumoconnellsumoconnell Posts: 995
    Thanks guys - means a lot. I forgot to mention, I used Ozark oak today for the first time. I used b&b before that and was not happy with it. Ozark oak is much much better, fast light and came to clear smoke quickly.
    Austin, Texas.  I'm the guy holding a beer.
  • great job. looks perfect to me.

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