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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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Brisket Done

JohnnyHJohnnyH Posts: 17
edited November -1 in EggHead Forum
Delicious. I couldnt have been happier. Cooked the 9lb packer for 13 hrs at 235 dome until internal was 192. Foiled and coolered the entire brisket for 2 hrs then seperated the point and flat. The point went back on for burnt ends and the flat went back in the cooler. I didnt sauce the burnt ends, rather let people sauce there own. [p]I also made homemade white bread on the egg for Texas toast. You cant buy unsliced or thick sliced bread here in NY. [p]After slicing I couldnt get to the camera fast enough so the pics are after the carnage. Thank you for all the tips and advise I got on this forum.[p]100_1770.JPG[p]100_1772.JPG[p]100_1769.JPG[p][p]

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