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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

Brisket help

Attempting my 2nd brisket- first one was a flat and turned out okay (a little dry). Was going to go with the @cen-tex method- around 240-250 with Byron's rub and oak for smoke. Should take around 2hrs/lb right? Then FTC for 3 hrs or so? What am I missing? I bought a 8.7 pound packer that had half of the flat cut off. Any help is much appreciated
Greensboro, NC

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