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

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!! 

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