Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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2nd Try at Brisket

Put the brisket, 10.5 pound packer, on at 9:00 pm Saturday evening at 250 for approx 18 hours FTC for 3 hours. This one came out great, tender and moist.



  • flemsterflemster Posts: 259
    Blurry picture, but looks like it has nice bark and smoke ring.... Congrats.

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • SpaightlabsSpaightlabs Posts: 715
    Looks great - nicely done!
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
  • lousubcaplousubcap Posts: 6,887
    Too early in your career for such a home-run!!  Congrats on a great looking cook-enjoy the moment as the cook can be quite fickle.
    Louisville   L & S BGEs 
  • Looks good. Awsome cook.  =D>
  • GA_DawgsGA_Dawgs Posts: 273
    Looks like it may make you sick, you should pack it up and send it to me just to make sure :D
  • MrossMross Posts: 337
    Quit bragging. Looks great!
    Duncan, SC
  • jccbone62jccbone62 Posts: 196
    Very nice.  I haven't tried one yet but hope it doesn't take too many tries to get one right.  Good work on yours....
    XL owner in Wichita, KS
  • yeah buddy. That looks awesome

  • MdavidMdavid Posts: 4
    I have become convinced that most brisket problems involve too much heat/too little time. I use whole packers 10-14 lbs and aim for 24 hours at 220-230. I finish it in the oven double wrapped in aluminum foil. So far I have had no disasters. The oven allows me to get some sleep without having to worry about temp creep!
  • MdavidMdavid Posts: 4
    And BTW, congrats on your brisket--looks like it came out great!
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,909
    Looks delicious!
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
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