Briskit Cook

TNmike

Small briskit flat,5.5lb, getting ready to come off and be put to rest for awhile.

Fireball II

Can not see the pic!

"Sparky"

Sorry Mike,all I can see is the red X :(

"Sparky"

I take that back Looks like you got it now Lookin good man

Fireball II

The Pic open the second time. I fish Reelfoot do you have any grilling recipes for Crappie?

TNmike

Having trouble posting pics all day. I've posted pics before but doing something wrong today. Is something different with the new forum? Any suggestions- using Photobucket.

TNmike

I've never grilled crappie- just the southern fried. But now that I've got an Egg looks like some experiments will be in order.

crawdad

Great looking brisket! Let's eat!

Big'un

That's yummy good! I'd like to see some sliced pics if possible.

TNmike

This was my 1st brisket on the Egg- flavor was great but a little dry. Have work on my time/temp a little.

Per your request here is a pic- hopefully- had trouble posting pics today.

Big'un

Thanks, Mike. Good lookin' brisket!

gatech

Looks yummy!!! Did you use a rub and if so did you make it or purchase it? Going to try my first briskit this week. Thanks for any advice.

TNmike

Well, you're gonna make me tell off on myself-I'm not a gormet chef- kinda' meat and tators guy-or lazy or both. I put a light coating of olive oil (ya EVOO) sprinkled with lemon pepper, onion flakes, and minced garlic (in the store bought jar, not fresh) I did let it set in fridge several hours with olive oil and lemon/pepper and add the rest before starting the Egg. When I cook my steak olive oil and lemon/pepper are the only things on it, but yes I do love rubs on my pork butts and ribs.