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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

Second brisket cook

ILL--EGGERILL--EGGER Posts: 478
edited November -1 in EggHead Forum
Wife picked up a 9.75# full brisket for Sunday dinner. I didn't have much prep time and just sprinkled with white sugar then covered top with "Raising the Steaks". Cooked fat side down with Apple and Mesquite chips at 250 dome all night long over a drip pan with water. Woke up this AM and foiled at 165 internal and also added 1cup of apple juice to the foil package. Continued cooking until it hit 200 then wrapped in a towel and placed in cooler for about 2.5 hours until time for dinner. Was wonderful and thought the raising the steaks spice was just perfect on the meat. Nothing but compliments and can't wait for left-overs tomorrow. Here are a couple picks of egg heating up and the finished brisket.
eggheatingup.jpg
brisket.jpg

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