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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

I'm a virgin Brisket Smoker!!! Help

Bubba's dadBubba's dad Posts: 97
edited November -1 in EggHead Forum
I have never had Brisket before - this may because I live in the Pacific Northwest :) I tried to do a Brisket in my new egg. It was about 2.5 lbs and I smoked it at 225 degrees for about 4 hours. I know I know I need to get a meat thermometer - I just ordered it. I thought that it turned out a little dry. Is it supposed to fall apart like pulled pork or is the texture a little tougher. Please help me with this. Please give me anything you can

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