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:
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.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Fast Brisket Instructions
civil eggineer
Posts: 1,547
There have been some posts lately about a speedy way of cooking brisket. I believe higher dome temps, wrapped in foil, with a sear at the finish. Could someone touch on the key points. I am thinking about trying this method out in the future.
Thanks!!!
Thanks!!!
Comments
-
Tim, I've only done the brisket low & slow. However, we did live in Hartford, SD years ago. Hartford Heights actually, now living in Wilmington, NC. Going to South Dakota in June for a wedding.
-
Give me a shout, I would be happy to meet with you.
I found the link I was looking for:
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=854951&catid=1#
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 521 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 321 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum