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

Big Nat's Simple and Delicious Beef Brisket

Nat HookerNat Hooker Posts: 2
edited 11:16PM in Beef
• 2 Tbs Lemon Pepper
• 2 Tbs Garlic Pepper
• 2 Tbs Black Pepper
• 2 Tbs Kosher Salt
• 1 Tbs Oregeno
• 1 Cup Soy Sauce
• 3 Cup Lea & Perrins Worcestershire
• 1 Cup Olive Oil

InstructionsMix all of the ingrediants in a bottle that you can close in order to mix them effectively (ie shake it up good). The brisket should come in a thick plastic vacume wrap, if not a big ziplock will work. Cut a hole in the plastic wrap at the top and pour the mixture in. If using a ziplock just pour it in and close. Let the meat soak for a min of 4 hours in a frig or on ice. Pull it and let it reach room temp. Cook the brisket fat side down on a V rack for 1 hour per pound at 225 degrees. Feel free to use hickory or any wood you choose, plain lump charcoal works fine. The thickest end of the meat should be at 140 degrees to be done completely.NotesLet the cooked brisket sit for 10 -20 min then slice thin &#188 inch. Great served plain or on the sandwich of your choice.Number of Servings: Time to Prepare:
Sign In or Register to comment.
Click here for Forum Use Guidelines.