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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Easter Brisket
Options
Minneggsotan
Posts: 44
Turned out pretty good
Comments
-
Very nice. What did you use for a rub?
-
It was Elder Ward's brisket rub from the "recipes" section minus paprika (cause I ran out!) with a little extra raw sugar cause the Mrs. likes things a little sweeter and pure Ancho vs. chile powder. I was a little worried about the excessive sugar, but it turned out!
-
Looks great! What was your time and temp on this cook?
-
225-300 dome for 14 hrs. then rested foil/towel wrapped in a cooler for 2 hrs. The temp got away from me for awhile (I dozed off!) and dipped too low. I think that's why it took so long.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum