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

New to the forum and a Brisket Cook

DainW Posts: 159
Greetings all,

Long time lurker first time poster. Have had the large egg for about 9 months now and it’s been great. I upgraded from a master built electric smoker. One of thing I couldn’t quite get down that I had dialed in on the electric smoker was a brisket. After about my 5th try on the egg I finally got one to turn out. 14 lb choice brisket from my local supermarket. Just got lucky picking one. Didn’t have to trim hardly and fat off of it with a pretty thick flat and good marbling in the point. Rubbed with salt and pepper and smoked over post oak at 250.