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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket Pot Roast
ProfessorPlum29
Posts: 3
in Beef
A friend was moving and busted out a frozen brisket pot roast that they won't be taking. Any suggestions on cooking this bad boy on the Egg? Same as regular brisket cut?
It's not a huge cut... only 1.3kg.
It's not a huge cut... only 1.3kg.
Comments
-
Maybe if some of the pros saw a pic they could help you out a little more? I would suggest foiling it up and doing it like a London, but don't take my word for it...
Ball Ground, GA
ATL Sports Homer
-
When I did my first brisket I forgot to put wood chunks in the egg. My brisket tasted exactly like pot roast.
Categories
- All Categories
- 184.1K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 13 Valentines Day
- 93 Holiday Recipes
- 224 Appetizers
- 520 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 324 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 44 Vegetarian
- 102 Vegetables
- 313 Health
- 292 Weight Loss Forum