Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First brisket-- help is both needed and appreciated

LarrymacLarrymac Posts: 93
edited August 2013 in EggHead Forum
Well brisket flat about 5.5#
Thought I should keep it simple.
Will try to maintain 275 temp.
Cooking indirect with plate setter.


Do I need to inject -- if so with what and when?
Should I have a foil pan under the brisket to collect drippings or should there be beef broth and/or beer in the pan?

What temp do you foil?
What temp do you FTC?
How long do you( can you ) FTC?
How long would you anticipate it would take to cook this 5.5 # flat?
Thanks for any advice!

Comments

Sign In or Register to comment.