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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

Disapointing First brisket

OK Pitmasters, I'm a bit depressed on my first brisket.  It essentially turned out chewy and on the dry side and I honestly have no idea what I did wrong:



8 lb Brisket

Rub night before (typical brown sugar, garlic powder, onion powder, black pepper, salt, chili powder, paprika mix)

Inject before putting it on grill.  (Worcestershire, beef broth, onion powder, garlic powder)

Egg at 250ish with two chunks of pecan, two chunks of cherry

fat cap down

took from about 8:00 AM to 5:30 PM to get to 195

Took off wrapped and blanket for an hour

sliced and got the results in the pic.


Is this thing overcooked, undercooked, or what could I have done to make this think moist and looking better.  This looks dark throughout, not evidence of a smoke ring and blah and dry...


Thanks for any insight...






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