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

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


Followed by 1 person
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.



Last Active
  • My first brisket

    I've had my large egg for a year now and have had some good success with pulled pork, ribs, chicken but had never tried to do a brisket. I did a lot of research on methods and temp etc and finally took the plunge. My lovely wife purchased a packer brisket from Snake River Farms for me as a Christmas present. My method which is borrowed mostly from tips posted on YouTube by Aaron Franklin is as follows: Temp 250F using a Digi Q BGE charcoal, 4 oak chunks Rub: 50% kosher salt and 50% black pepper Brisket weight before trimming 12.5# Total cook time 13 hours I used a pan under to brisket on top of the plate setter with water to maintain moisture and after 8 hours placed some parchment paper under it. I had read Aaron wraps his brisket when almost done in butcher paper instead of foil to prevent moisture loss and also prevent the bark from falling apart in foil. . I couldn't find butcher paper locally so I added some parchment paper on the bottom and top and closed the lid again. Pulled from egg at 203F It was delicious! Very juicy! The fat just melted in your mouth! I have some leftovers and am looking forward to a brisket sandwich tomorrow!
Click here for Forum Use Guidelines.