Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Spreading the love this Valentine’s Day with your EGG? Virginia Willis’ three course menu is perfect for a date night! February is also National Chocolate Lover’s Month, so don’t feel guilty if you’ve been cooking a little more dessert than usual on your EGG. If you’re looking for something a little more savory than chocolate, try some Roasted Chicken Flatbread or Pork Tenderloin with Honey Mustard.

Big Green Egg headquarters has moved - come visit our new showroom and check out the History of the EGG Museum and the Culinary Center too!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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alanjesqalanjesq Posts: 23
edited 12:00PM in EggHead Forum 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?


  • 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.

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