Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

Going to try my first beef brisket

New to the forum but had a small BGE several years. Bought a LBGE this month and want to try doing a brisket for New Year's Day football. Anyone have any tips or suggestions? Looks like salt and pepper on the brisket, indirect with a drip pan at 250 for 14-18 hours for a 13 pound brisket. Internal temp of 195? Then wrap in foil and towles and place in a cooler for a couple of hours. One thing that's been a bit of an adjustment from my small is using enough charcoal for my large. How much should I use in my large for the brisket? Thanks.
Large & Small BGE. Marietta, GA Go DAWGS!!

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