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.

how much charcoal?

how much charcoal should I start with to smoke a 19 pound brisket for 18 hours or so?


  • Wolf,[p]All the way up to the firebox.
  • egretegret Posts: 4,110
    Fill to about halfway up the fire ring......the last thing you want to go wrong is running out of lump!

  • notsonew2egg2,
    Thanks. Tonight's the first time I've used this big green thing.

  • egret,
    Thanks. Tonight's the first time I've used this big green thing and the first time for this forum too.

  • tach18ktach18k Posts: 1,607
    Wolf, do not try to set the dome temp below 250, keep at 250-275. dont go lower.

  • Big'unBig'un Posts: 5,909
    Welcome! Ask any questions you have and someone will help. Be sure to let the lump burn off the VOCs and let the temp get stabilized before putting any meat on. The DVD will answer many questions that newcomers ask. Glad to have you cooking with us.

  • SigmoreSigmore Posts: 621
    I like to think of it like putting gas in my car. I fill it up and use as needed.

  • WessBWessB Posts: 6,937
    Are you going to cook the brisket for 18 hours..or are you going to cook it until it's done....bad mistake to think you are baking...when you are Q'n...for an 18# brisket, I would think you are talking in the 30 hour range...fill the egg with lump 1/2 way up the firering that should get you to done temps on the brisket...but if you want to take it off at 18 hours..a load of lump below the firering will easily get you wont be done most likely, but you can take it off if you'd like..[p]Wess

  • Wolf,[p]It's late...
    Maybe too late...
    Make sure your temp is stabilized BEFORE you put the brisket in.
    After it is in you'll see a dome temp drop, but do not readjust the dampers.

Sign In or Register to comment.
Click here for Forum Use Guidelines.