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

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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

Chubby ·

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  • Re: 1st brisket! How's my plan sound?

    Yes... most definitly...liquid in the pan...(unless you want burning fat smoke on your meat and in the pit). As long as the brisket will be on...your temps will equalize. I do usually try to leave plenty of space between the bottom of my cook (butts and brisket) and the drip pan.

    You're looking to get good air circulation between the pan and meat if you can...and it will help with bark formation on the bottom.

    Good luck!!