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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 - it's about time(for posterity)

cbr0011cbr0011 Posts: 81
I've done lots of briskets, most pretty good(their only pretty good because my standards is too high). This is my first documented one on the forum. Here goes. Started with a 9 lb brisket(Costco whole untrimmed). Rubbed with Rudy's rub, placed fat side up with drip pan(Miller Lite). Smoking with pecan and mesquite chunks. Notice the Texas themes(Herman Marshall rye whiskey, Rudy's rub and mesquite wood). Shooting for 250 grate temp(digiq a little high now) Done at 195-205 doneness(toothpick easy in/easy out). Once done will FTC until lunch. More pics in 12.

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