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!

Friends

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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

eggenometry

About

Username
eggenometry
Joined
Visits
102
Last Active
Roles
Member
Points
5
Posts
18
  • First brisket!

    Did my first brisket for today. 8.5 lb flat, salt and black pepper rub for 24 hr then cooked at 250 for 10 hrs with 3 big chunks of hickory. Finished at 7 am so FTC until about 12 and had it ready for sandwiches for football at 1. Turned out great! 

  • Re: First brisket!

    Could taste the pepper, but the beef flavor really stood out and was the star. What type of rubs do ya'll use? 
  • Re: OT - Beer (what's your favorite?)

    this is the best beer on the planet! a german brew that is strong but very tasty.
  • smoke

    I've been egging for about a year now and I used wood chips for a while and got used to having the short blast of smoke after throwing the chips on the fire.then i cam across hickory chunks that are supposed to last longer, but i have been using them for a while now and I still only get a short amount of smoke at the beginning of the cook. Any suggestions?I want more smoke but am not sure what to do.
Click here for Forum Use Guidelines.