Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

labor day brisket

ptrptr Posts: 24
edited 8:53PM in EggHead Forum
did my third brisket over the holiday weekend, the best one yet. 14.5 lbs took 16 hours to reach 195*. the point end was fantastic the flat was kinda dry. lots a greatphoto-3.jpg bark!photo-1.jpg


  • Exactly the way I like mine. Looks like a good job from here in Texas!

  • Oh man does that look good. What temp and did you put any kind of rub it?
  • Looks good, all you need is some good New Orleans french bread ;)

    Come visit NOLA
  • thirdeyethirdeye Posts: 7,428
    Just looking at the finish picture lets me know one thing....that must have been one long brisket when it was raw. :laugh:


    When the brisket hangs over the protection of the plate setter you can use a foil shield to protect the ends, most importantly the flat end because they sometimes taper down pretty thin. This can prevent drying out to some degree.
    Happy Trails

    Barbecue is not rocket surgery
  • ptrptr Posts: 24
    cooked at 225* grill, used the rub from Angelos in Ft Worth, TX.
  • ptrptr Posts: 24
    yep, had to fold over about 3" to fit my
Sign In or Register to comment.