Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

First Brisket Tomorrow

JohnnyHJohnnyH Posts: 17
edited November -1 in EggHead Forum
I will be doing my first brisket tomorrow and I spent some time reading the archives on this subject. I did get lots of great advise but let me know if this all sounds right. I will be doing a 9lb packer. [p]Sat 1800....Place trimmed/rubbed brisket, fat side down over inverted
platesetter/drip pan setup at 250 dome.[p]Sun 0900....At approx 15 hrs or when flat is 190 or passes the fork
test remove and let cool enough to seperate point/flat.[p]Sun 1000....Wrap flat in foil and towels and keep in warm cooler until
lunch. Place the point back on the egg for 2 more hours
for burnt ends.[p]Although I listed times I will not rush the process. It will be done when it is done. Does it sound like I missed anything or is there anything anyone wants to add. I will post pics on sunday when all is done. Thanks for reading. Oh yeah, I will use very little mesquite. I dont want to over smoke it and make it bitter.[p]John


Sign In or Register to comment.