Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
1st Brisket Done...Wow!
Grand Oeuf Vert
Posts: 1,631
It looked like this...
Put it on at 225 for 8 hours. Spraying in apple juice on the hour. (wrapped in foil for the final hour)
The carved results...
Wow! Was it good! Beginners luck? I hope not!
Put it on at 225 for 8 hours. Spraying in apple juice on the hour. (wrapped in foil for the final hour)
The carved results...
Wow! Was it good! Beginners luck? I hope not!
Comments
-
I am nearly in tears. That is beautiful. I want some brisket. Maybe next weekend.
-
Looks like you did everything just right!
-
-
Thanks Steve. U know...Finding a Good Brisket up here in Canada is almost as tough to find as Peameal Beacon in the US!
-
No doubt, you are hooked now!
-
Nice cook !! I made a 16 lbs the first time and it came out good but i like pulled pork better.Guess i need to get myself another brisket from my butcher and give it another try.
-
Grand Oeuf Vert,
Ther is a guy in St. Kits that is a butcher and an egghead. Can't remember the name right now but he is supposed to get incredible meats. When I think of the name I'll e-mail you.
SteveSteve
Caledon, ON
-
how long and what temp, what did you rub it with?
-
i am so glad it worked out ,,, it looks great ..
excues the language but wtf is peameal bacon.
bill -
Must be something not available at H.E.B. in Houston.
I bet it goes good with maple syrup -
not available here and what is it ,,, two can play this game.. wait till i get going with the pennsylvania dutch stuff.... :laugh: :laugh: :laugh:
-
It's a Canuck thing. Often called "Canadian Beacon" down south but not really. It's a sour smoked cured pork loin coated in Peameal (like cornmeal). Really good stuff.
I'll bring you some to Egglantic. Awesome on a burger or all by itself. -
Have not been there yet. It's in Thorold but I hear they are quite good.
-
pork and cornmeal now you are talking my language ,,, scrapple and corn meal mush... i am intrigued
i can feel my arteries clogging already
bill -
w/cheeze are you're a goner! :woohoo:
-
and happy to go !!!!!!!!!!!!!!!!
-
Did you use any wood in your cook?
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum