Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

brisket on, and off yummy!

MaineggMainegg Posts: 7,787
edited November -1 in EggHead Forum
And I think this one might be "the One" so far it is moist and have the prettiest bark ever. temp is holding so must be in the platou looking forward to dinner tonight! Brisket, corn on the cob on the egg and the diced potatoes with dizzy pig.
I messed up and put it on fat up then read it was supposed to be fat down so I lost a chunk of bark.


  • Big'unBig'un Posts: 5,909
    Lookin good! I want to see the finished pictures before you dig in!
  • DonDonDonDon Posts: 89
    Thats is the question LOL Kinda like which came first, the chicken or the EGG (pun intended, hehe)I put mine Up for the reson of it self basting and I always get a great bark but some say down gets a better bark. Don't sweat it either way cause it'll be darn good either way!!!!
  • MaineggMainegg Posts: 7,787
    WOW!! Very happy with the finished product. Did diced potatoes with dried herbs. was going to dizzy pig them but had that on the brisket so skipped it for tonight. and roasted corn in the hull. the brisket sliced perfectly and was moist and the sauce just added to it. Instead of using beef broth when it went in the cooler to rest I pour a cup of red wine over it. very nice flavor.
    we are full! and hubby will have some nice sammies for lunch tomorrow. :cheer:
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