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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Looking for brisket help

Sun Devil BrettSun Devil Brett Posts: 440
edited 11:46AM in EggHead Forum
Hi guys, just picked up some weekend grub from costco and I'm going to try my first Brisket. Just looking for any recipes or info. you can offer. Thanks


  • Loads of good info here:

  • What size? There are many recipes on the forum for flat or double. I usually use some of Dizzy Pig's rub andd cook it overnight. 210-225 about 12-15 hours on a double.
  • yup check out the site Chris linked, best place to start when doing brisket.....good luck and post some pics
  • Little ChefLittle Chef Posts: 4,725
    Brett....My husband spent years in search of the perfect brisket....and no, it still doesn't always come out perfect, but these techniques have achieved some excellent results:

    Wishing you the best!! :) ;)
  • ShiffShiff Posts: 1,707
    This is a very common question on the forum. Do some searching and you'll find lots of information. Here is a site that taught me a lot:
    Large BGE
    Barry, Lancaster, PA
  • fishlessmanfishlessman Posts: 22,993
    two ways i like to cook brisket
    low and slow inderect at 235 at the grill. usually with a pork butt raised over it. about 12 hours plus or minus til fork tender. i like to coat in white sugar a couple hours wrapped in syran in the fridge, then wipe it down and add a pepper rub like lysanders spicey bourbon and some yellow mustard. cook is fat side down. wrap in foil a couple hours when taken off the grill and rest it in a cooler. have a thinned down broth sauce to pour over it once sliced. you get a nice bark with this method

    then theres old daves fast cooked method, still playng around with times on this method but i like how tender and juicy it comes out. not true brisket, but still very tasy and impressive. one note about my brisket cooks, nothing smaller than a 7 pound flat, bigger briskets are better


    reheated next day in some sauce


  • That looks soooooo good.
Sign In or Register to comment.
Click here for Forum Use Guidelines.