Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
First brisket going to be tomorrow...
Picked up a 5 lb flat at Costco today. Was going to get a packer but not home tonight so could not start until tomorrow morning. Going to go with S&P rub for my first. Then plan on going with a 275-300 dome (over a drip pan with Spaten Optimator, Beef Broth, Onions, "what's this here sauce" and garlic and cayenne) until I hit about 165 internal. At that point I am going to place the flat into the drip pan with only about half exposed (a la Travis method). When it gets to 195 I will probe until tender. Then FTC until dinner. I plan on posting pics of the process and results. Hope I remember... :-D
Wish me luck!
Long Island, NY