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

Hey Nature Boy------

Options
Kona Tim
Kona Tim Posts: 35
edited November -1 in EggHead Forum
NB----I have read many posts on how to do the chest chunk and now I am completly flummoxed (neat word, huh?). So humor this simple Irishman with some advice----I have a 5# brisket, with fat cap and only about an inch or so thick, soaking in my own Dr Doom's Snake Oil and plan to Egg this baby on Sunday--plan to go at about 250 for 12 to 14 hrs----sound like I'm in the ballpark?
Thanx,[p]Kona Tim
· Share on FacebookShare on Twitter

Comments

  • Nature Boy
    Nature Boy Posts: 8,687
    Options
    Howdy kona Tim,
    I learned most everything about cooking dem chunk-o-chests right cheer! So lots of folks could "steer" you right...how bout that pun.[p]Sounds like you are in the ballpark. Never know how your particular cut will cook, but it could be done in 10 hours. Keep an eyeball on that polder! Fork test at 185-190.[p]have fun! Purty good stuff.
    cheers
    NB
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
    · Share on FacebookShare on Twitter
  • Scott S
    Scott S Posts: 24
    Options
    Hey Nature boy,
    How the hell are ya !
    My self, just practicing, Im learning EGGstraordinary things. This forum is cool. Happy cookinYAall.
    Scott S

    · Share on FacebookShare on Twitter

Categories