Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Proud of my brisket yesterday.

I am a student of the brisket.   Continuing my journey one step at a time!

pecan wood splinters with lump , 250 - near 10 hours, platesetter up, water pan,  went to 160 internal and then foiled ....temp  prob and fork twisted loosely about 195 degrees.  foil/towel/ice chest for 1 hour and then sliced.  Very pleased.

Best thing I have learned.  You have to wait it out.  Don't be cut short by any timeframe (like dinner at a certain time).  Pad yourself extra 3-4 hours lead time before you want to eat.   It can stay in the cooler just fine for that time.

Love the black crust from the pecan wood.  (I think it is makes it darker than other woods???)

 

 

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