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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket...How I did it...

DMW
DMW Posts: 13,832
14lb Superior Angus Beef Choice Packer. Started it about 9:30 last night, kept it aprox 250* with some variances along the way, but pretty close.
Just salt and pepper for rub, used hickory for smoke with Fogo lump.



imageimageimage

The point and most of the flat was probing like butter when I pulled it at 6:00 tonight, a few areas of the flat could have gone a bit longer.  
Most of the flat got cut off and foodsavered and in the freezer. I'm thinking brisket chili is it's destination. 


imageimageimageimage

Served flat/point combo slices. Point was meat candy.

Thanks @cazzy for the tips going into this, helped heaps. Next time I'll give myself a bit more time or run at 275* for one this big.

Critiques welcome.

They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker

Comments