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.

First brisket new BGE

Hi all,

First thanks for all the help from this forum! Wouldn't be half as good without all the helpful tips. 3rd cook on my Xmas LBGE. A very small BRISKET! Rubbed in dizzy pig cow lick! Prior cooks 6lb pork butt and some direct chicken thighs!

Here is a pic of the BGE and brisket


  • Hi and welcome to the club. It looks good. Let us know how it turns out.
    XL owner in Wichita, KS
  • RACRAC Posts: 1,688


    Boerne, TX

  • Good stuff. Local beef grass fed. Cooked to 200. Nice smoke ring can't complain for first run.
  • tjvtjv Posts: 3,721
    edited February 2013
    ok time to jump in the deep end with a bigger brisket.  you have the elbow room with the'll get better brisket product and can always freeze for chopped brisket or philly cheese steak mexi tacos, nachos and the like....oops almost forgot, slice it thin for a dcold sliced beef sandwich too, similar to deli counter shaved meats......

    t ACGP, Inc.
Sign In or Register to comment.
Click here for Forum Use Guidelines.