It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes:
Chicken & Dumplings
Chili Con Carne
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
edited November -1
14 hours, a lot of love, and a few prayers later and...
Got the approval of the little lady and that's all I need.
Luvs to shoot clay
That looks great, what temperature did you pull it at?
Took it off the egg at 203 and let it dwell for a couple hours wrapped in a cooler. Then back on for a couple minutes to firm up the bark. It was prob in the mid 170's when I sliced. (Couldn't remember where the grain was so I had to guess!)
Little tip I picked up a few years back. Before putting the brisket on cut a small piece off the small end that is perpendicular to the grain. That way when its done and you are ready to slice you don't have to worry about actually seeing the grain just make all your slices parallel to that first slice you took off.
Powered by Vanilla