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:

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.

Brisket Smoked the Lousubcap Way!

1voyager1voyager Posts: 820
edited September 2019 in Beef
Well, I decided it was time to get back on the horse and try to smoke a brisket at least one more time. Inspired by @Zamfir s effort, and by following @lousubcap 's instructions to the letter, the brisket turned out pretty darn good. 

Started with a 14 1/2 pound prime packer from Costco.



Trimmed, salt & pepper, tightly wrapped in the refrigerator overnight.




Indirect, drip pan with no liquid and grate temperature @ 250 degrees.

Here we go!



Wrapped in foil after about 7 hours. 6 hours later it hit 200 degrees and probed like buttah. FTC for 3 1/2 more hours. 

As you can see, some of the slices broke so it may have been a bit over-done but it was fantastic. Moist, juicy, delicious.

Thank-you @lousubcap . Thank-you @Zamfir


Comments

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