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

corned beef question

Have a brisket in brining for corned beef for Saturday. Going to pull it out on Saturday AM, let it soak all day in water to pull out some of the salt and then smoke it. Need some recommendations on smoking it. I am thinking low and slow but last time I did that it was an epic fail and it turned into cubed meat for stews and chilis. 

Thoughts?

Comments