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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Simplicity rules with very small brisket flat

RonboRonbo Posts: 90
edited November -1 in EggHead Forum
Been trying various things to get a small flat to come out tender and juicy. When I say small, I mean small, I am talking 4 lbs with just a thin layer of the fat cap left on - this is only stuff the local Kroger readily carries so I have been trying to perfect it.[p]Well, think I finally got it and keeping it simple proved to be the best[p]Dome - 240[p]Rub - half turbinado half DizzyPig cow lick[p]At 165 internal foiled it till it got to 195 internal[p]Took it off and let it stay in the foil for 30minutes[p]Came out quite nice and was not dry at all. [p]No longer fearing the dreaded small flat...[p]

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