Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Time Slow and Low Brisket

edited November -1 in EggHead Forum
Hello:[p]I was planning on spending some time this weekend doing a Slow and Low Brisket, and maybe a pork shoulder for pulled pork. [p]I have had my egg for a couple of months, and have been an avid reader of the forum, but I have several questions.[p]1) What equipment do I need. I don't yet have a place setter, or a second "raised Rack" I am fairly sure I will need to purchase those, I also only have a pen type thermometer, will I need a maverick or similar style corded thermometer.[p]2) I have been using "Cowboy Charcoal" with success the past month or so, is this good for an extended cook, or should I switch to something else?[p]3) Is it even possible to do Brisket and Pork at the same time? I was thinking if I had similar weight pieces it would all work out?[p]Thanks for all the advice in advance.[p]-- Joshua


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