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We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Bigbird74 ·


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  • Brisket beginner help

    I have trimmed and dry rubbed a packer brisket on my large egg. I start by getting temp to 250ish and throw it on about 10 at night. I have burnt two now but still can salvage some chop out of the point. Also I set the pacesetter legs up and put a pan of apple juice and Worcester. I monitored closely before going to sleep then woke up about 3:30am an it was already burnt. That means it was only cooking about 5 hours and the end of the flat was dry and charred.

    Any recommendations?