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

Help with Brisket

milll36
milll36 Posts: 5
edited November -1 in EggHead Forum
Hi im from Panama city, Panama. i have been egging for a year now, have made turkey, chicken, ribeye, beef ribs.( im kosher). So now i want to try something new, need help with a brisket, Here i cant get Angus Brisket, so i have to buy from local meat. i already talk with the butcher at the market because they trim all the fat here, so i already told him i need the whole brisket, with fat on top.( That was hard to explain), any tips on how to cook this, should i do something before so it can make it softer, any brine or something like that
All help is appreciated.

Comments