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

brisket ... turbo

Sudden request from a client for chili. Couldn't get the brisket on till 11 am. 13 lb minus maybe a lb. S&P, 300, fat down indirect. Went till around 160-170 and wrapped in foil. Cranked up a little and waited till tender. . Around 5pm.
image
I've said before I'm not a huge brisket fan, especially the flat.
image
This thing was major tender. Nice smoke from a mix of pecan and hickory. A good, tasty bark.
image

Turbo brisket, I'll feel like @Mickey‌
Green egg, dead animal and alcohol. The "Boro".. TN 
«1

Comments