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

Katz style Brisket

Options
Kmm
Kmm Posts: 58
Greetings from the UK

I have a family BBQ coming up and as part of the offering I’m looking to smoke a Katz style brisket. Not a massive piece, about a 7pound flat end of a packer cut

it needs a brine, and most of the recipes I’ve seen have a lot of salt. After brining, doing I need to soak it overnight to reduce the saltiness of the meat?

I will add a dry rub before smoking, salt, pepper, garlic powder 

Cooking time? Hour per pound at 220f or longer , my preference is not to crutch 

All comments welcome including brine recipes 

Comments