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

Saturday's are for the Brisket

Bart1434
Bart1434 Posts: 160
in Beef
Have a few college buddies coming into town to have some beers, eat delicious food and watch football, MLB playoffs and depending on the drinking potentially night capped with some dancers trying to pay off medical school...anyways..

up early at 5 am to trim the brisket (will 100% do this night before next time - half asleep with sharp knife, bad idea)... Seasoned with s&p, and Beef U rub.. Fire started and smoked with some oak.. Few pics below, although I have some questions. I just wrapped after the stall - when I pull to rest, do I unwrap it to rest prior to putting into cooler? Or can I rest it for 20-30 mins in the butcher paper and then throw into cooler? Also if I am thinking about burnt ends, should I separate and cube once I pull it or after it rests ?  Sorry for the questions - I am aware their are different opinions etc just curious on to which method ppl think is best. Thanks! 

Southwestern, CT

"I'd walk through hell in a gasoline suit to play baseball." - Pete Rose

...and to eat some great Food of course
· Share on FacebookShare on Twitter

Comments

Categories