Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

bdsdnfam

Smoked my first Flat Brisket Sunday.  Brined it Saturday in a store bought brine mix.  Put it on at 10am at 275.  By 4:00pm it was in the 190 range but still a little tough (toothpick test).  Took it off and foiled it with a cup of water.  By 5:30pm it was as tender as butter.  Took it in, let it set for an hour and then proceeded to slice and eat.  WOW!  All I can say is that it was awesome!!

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