Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Cooking first brisket (on BGE anyway) tomorrow. Tips?

SickEyeDiazSickEyeDiaz Posts: 159
edited June 2013 in EggHead Forum
I have a fresh 10.5 lb brisket. I haven't decided if I'm gonna cut it in half and only cook half or just do the whole thing. 

About how long would the whole thing take? What temp should I cook it to? How long, or to what temp, should I let it rest?

Any other recommendations (seasoning, prep work, etc) would be appreciated...go to town my fellow eggheads!
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