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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Christmas brisket
Options
anez
Posts: 150
Trimmed it down last night (13.5 pounds to about 11 pounds-ish, maybe less) last night and put it on the egg around 11 p.m. PT. Rubbed with black bart's brisket rub (first time using). cooked at 235 with digi Q. pulled around 12:15 p.m. PT. now FTC for 4-5 hours for dinner. can't wait to cut into it.
Merry Christmas, everyone.
Merry Christmas, everyone.
Comments
-
Tom Petty....
The waiting is the hardest part!Green egg, dead animal and alcohol. The "Boro".. TN -
what's the longest anyone hast FTC'd a brisket? i'm probably gonna be going about 7 hours, wrapped in a lot of aluminum foil and a ton of towels.
-
all good. i've gone longer. these are the best i have ever done, the long FTC does winders for briskyKeepin' It Weird in The ATX FBTX
-
awesome, thanks cen-tex. merry christmas!
-
winders/wonders.....tomato/to-MAH-to- I think you got what i was saying. feliz navidad to you and yours as wellKeepin' It Weird in The ATX FBTX
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum