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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Joining the brisket bandwagon

Options
Mattman3969
Mattman3969 Posts: 10,457
in Beef
This was a 8lb premium select with a very small point. I rubbed with 50/50 Raisin the Steaks/ Brown Sugar. Put it in the egg at 6:30 and pulled at 5:00, the egg held steady at 260 for the entire cook. Final temp was 197* before it had dat buttah feeling. Taste was awesome, moisture was remarkable and smoke ring was very minor Oh well, I have been told that a smoke ring is like tan lines- neither affect the end product. imageimage

-----------------------------------------

analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
· Share on FacebookShare on Twitter

Comments

  • henapple
    henapple Posts: 16,025
    Options
    Looks awesome. ..I'll trade you Ozark Oak for that.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    · Share on FacebookShare on Twitter
  • Mattman3969
    Mattman3969 Posts: 10,457
    Options
    Anytime Tony!! That was actually a mix of OO & RW with hickory chunks cause I am outa oak. Next low n slow you should try the mix, I put the OO in first cause of bigger pieces and RW on top. I like both and really like when combined for the long cooks.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
    · Share on FacebookShare on Twitter

Categories