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It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Turbo Brisket Success - With Pics

CookinbobCookinbob Posts: 1,232
edited September 2013 in EggHead Forum
Covered this in another post, but thought I'd condense.  Did a ~ 10 lb packer (pre-trim weight) today on my XL.  In short, I smoked at 300 deg grate temp for 3-1/2 hours, then foiled for another hour to reach 203 internal temp.  FTC for three hours then served. Absolutely a great cook!   Used Hickory chunks for smoke, for rub used the same sugar/paprika/salt/pepper rub I use for pork.  I will repeat this one - it's going in my recipe file.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY


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