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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

BK ·


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  • dunder, Tell me what your doing, I've cooked about 20 briskets now , never had one fail to please my guests. Maybe I can help.
  • Saztronic,[p]I would definately not get a Kamado...way to many horror stories floating around. If you ever plan on competing, get a BGE, it's light enough to cart around. Don't know much about the Primo.
  • Caveman Smoker, I assume you're roasting at 350? I generally sear at pretty high temp then lower to the 350 range. Have you cooked them at low temps in the 250 range?
  • jake42, Looks pretty tasty, but assuming those are FL tails, that small could generate a hefty fine around these parts. 20+ years ago it was $500 per tail.
  • JerryD, Pretty close for sure. I know the sad feeling of seeign your friends and family enjoy your cooking, only find scraps left for yourself.
  • Ryan, Looks like Primop to me
  • Woody54, Thanks to you all. I feel pretty confident. We just may have to do them one at a time. Maybe one will go in the oven and we can really see the difference. I like to the suggestion of cutting ribs off first and then tieing them up. Thank y…
  • dawg10, Same thing happened to me. I left a water pan in the egg for about ten days and mold city. One big hot burn for about 30 mionutes and I was back in biz. Not the first time it's happened to me. Good luck.
  • mad max beyond eggdome, I've got the ice in the bag and will give this a try. Thanks
  • Houndog, I rinse it and then rince it again to make sure its very clean. Then it dries overnight in the fridge.
  • J Appledog, I'm using fresh, not frozen birds. I never brine frozen birds as I assume they've been brined.