'Tis the season ... so be sure to see our Holiday Entertaining Recipes for some terrific ideas. And, it’s not too early to start thinking about our Country Christmas menu for any of your holiday meals! For something different, how about mixing it up with our Light Southern Meal with Grilled Catfish and Watermelon Salsa! Happy Holidays!
Plano - Hey bud, read this website. I did a lot of briskets on my BGE and I wasn't very happy with them until I started doing them pretty similar to this guy.
I've done one competition and got 1st in Brisket...It came out fantastic.
A few things I do that I really like: 1) I inject using a beef flavoring injection 2) Depending on if you use the platesetter or a different kind of heat deflector, I foil the two ends of the grid in order to make sure the whole brisket is not getting direct heat. (I also suggest doing a whole brisket from sams/costco rather than just the flat, much more difficult) 3) Fat side DOWN - I always did fat side up until I tried it on the egg. I will never do fat side up again on the Egg. 4) Grid level temp at 275
I really like Pecan Wood but you can't get it at the grocery stores, you'll have to go to BBQ Galore, or a place like that.