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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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

Wally_Wabash_03

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  • Re: First Time Brisket Advice

    Thanks everyone.  The egg is filled and we're ready to fire it up later tonight.  

    The brisket is 14.5 pounds, whole packers cut.  I'm going to rub it with a very light layer of mustard (thanks, Cen-Tex), and then go with Dizzy Pig's Cow Lick.  I may or may not inject it with a few shots of low-sodium beef broth to ensure that it stays moist (I'm open to being persuaded one way or the other on this one).  The fire has a number of chunks of cherry in it.  

    Made a BBQ sauce this afternoon (the basic KC from the BGE cookbook) to be used with the brisket, if necessary, and to cook the point in for burnt ends.  



    This has also turned into equal part beer tour.  Here is the first stop:



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