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 at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
I just bought a brisket from walmart and it's 13 lbs. I have never cooked brisket and just received my stoker unit so I want to cook this so it will be ready for friends/football on Saturday. I have went through some old posts and have a general idea of what I want to do but would like some input please...
1 can beef broth
2-3 tsp beef base
1-2 tbls wish
1 tbls olive oil
injecting while still in cyropak
then rubdown my favorite rub
indirect with pan but no liquid in pan?? (or direct)
Fat side down (trim fat to 1/4 inch if necessary)
grill temp 225 1 to 1.5 hours a lb
using hickory chunks for first time (all previous cooks have been on chips) do I soak first? gonna spread out probably 4 or 5 chunks
until internal temp reaches ???
then rest in foil and cooler for 2 hours
slice and enjoy (hopefully)