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

Christmas Day brisket

Happy Christmas!  It was in January I joined this forum, having just bought a BGE, and thanks to your help I’ve been making good use of it.  Have been working my way up to a full packer brisket, and thanks to lousubcap and others advice on previous cooks finally took the plunge.  So it’s just gone on at 220 at midnight (uk time) - a 13 lb brisket - plan is to FTC whenever ready and serve about 6.00 pm.  Let’s see.  But just wanted to wish everyone a very Merry Christmas and all the best for 2018!

Comments