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

Not digging the crutch.

Badong
Badong Posts: 126
in EggHead Forum
I usually just throw my brisket on the egg shut the lid and pull it when it's done.  This weekend I had a limited time schedule so I decided to crutch at about 180º.  To my taste this makes the meat kind of taste braised (almost boiled).  Anyone else prefer the taste without the crutch?
· Share on FacebookShare on Twitter

Comments

Categories