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.

My first brisket on the XL

Started with a 7 lb. flat, seasoned night before, used salt,pepper,garlic powder, rub down with mustard. Fixed my onions. Shiner Bock, and Allegro original, HEB didn't have the hot and spicy for the Travis Method. Took out a hour before, got the egg set at 250* on the grill, plate setter legs up and with hickory chunks, got back from church and bumped it up to 275*. Pulled at 205* IT, then FTC for about 2 hours till dinner. The wife was impressed for my first brisket!!! After I sliced the brisket and put on the platte, no need for a knife, cut with a fork. Wife cooked a pot of pinto beans and fresh cabbage which was delicious!!!! Can't wait to do a packer next time.


Sign In or Register to comment.
Click here for Forum Use Guidelines.