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Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Patio Daddio

alanjesqalanjesq Posts: 23
edited November -1 in EggHead Forum
www.patiodaddio.com posts a recepie for Brisket cooking at 325 and says a full Packer's cut will cook in 6 hours. That is a lot shorter than my usual 14 hours cook for a Packer's Cut of Brisket. Has anyone had any success with this method?
Thanks
alanjesq

Comments

  • Mike in AbitaMike in Abita Posts: 3,302
    Around here you will find we usually like the low and slow method of cooking. While cooking a brisket at 350* is doable, the insulation characteristics of the EGG allows you to cook at 20+ hours with no real temp control issues. Unless cooking for a competition or have other time constraints, stick with what the EGG does better than other grills. Low and Slow.

    The preceeding is only my opinion, no animals were harmed while making said statement.
  • alanjesqalanjesq Posts: 23
    I have made the 14 hours Brisket cook more times than I care to think about, but as the rub situation worked out I just did not feel like getting up at 3 a.m. on Monday morning and then fussing with the Brisket, and then go to work. I thought I would give this guys theory a try. I pulled the Brisket off six hours after internal temp reached 210 degrees. It is still in foil and it will rest that way for a couple of more hours. I will post a status report after I take the Brisket out of the foil. Thanks for your help.

    alanjesq
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