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.

4th of July Brisket

E-ville EggE-ville Egg Posts: 100
edited 6:30AM in EggHead Forum
My wife's sister and her boyfriend came down to visit us this weekend so I wanted to feature the Egg on the 4th of july. I picked up a nice 9.34 lb brisket on friday night and rubbed it one i got home. I broke my arm playing some pick up basketball last week so i didnt bother trimming it. I will never trim another brisket ever again.
Right out of the bag

Rubbed with a mustard/bourbon/meat sauce and a rub i've been working on. (it's close but it needs a little something)

pulled at 194 internal. Foiled and let rest in a cooler for 3 hours.

plated with mac n cheese done on the egg and some egged asparagus. My best smoke ring yet.

Sorry no slicing pics. Tough to slice and take pictures with one hand.

Forgot to mention my better half and her sister are both vegetarians so the boyfriend and me had that beautiful piece of meat all to ourselves. Washed it down with a Bell's Oberon and a generous piece of apple pie a la mod.

Happy Egging,


  • MickeyMickey Posts: 18,734
    You can send all leftovers to me :laugh:
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • smoked a brisket for two vegetarians?! HA!!!
  • BBQRBBQR Posts: 68
    Was this a 350 degree cook, or a low and slow?

    Looks good!
  • E-ville EggE-ville Egg Posts: 100
    250 for 9.5 hours. i think i need to try a high temp next
  • E-ville EggE-ville Egg Posts: 100
    250 for 9.5 hours. i think i need to try a high temp next
  • TNT54TNT54 Posts: 40
    It looks perfect to me. Don't know why you'd want to change this technique.


  • E-ville EggE-ville Egg Posts: 100
    Thanks. I've had really good luck with briskets. I always clean it before a low n slow. It really helps with keeps a constant temperature.
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    That plated picture looks like it was a great meal.
  • transversaltransversal Posts: 719
    Nor do I.......looks great!!
  • EggSimonEggSimon Posts: 422
    perfect !
  • eenie meenieeenie meenie Posts: 4,393
    You brisket sure looks delicious! :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.