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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! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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  • Re: 10# brisket @ 225ish degrees grid level =

    Old Dave,[p]Your comment about the grid vs. dome temp is funny. Our contest smoker has the thermometer in the top of the rotisserie. Heck, you've seen it, you know where it is. You probably also know that Tony and I keep that thing around 300-325 all the time. We get more comments about that during cooks, folks cant believe we cook that hot. We just shrug it off now, used to try and explain it to them but its useless sometimes. Biggest thing about cooking is that you HAVE TO KNOW YOUR COOKER.[p]Take care, check your email about the brisket stuff, happy to give it a shot.[p]Troy