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

Overnight brisket coming along nicely

fiver29
fiver29 Posts: 628
edited November -1 in EggHead Forum
It went on at 11:30 PM EST and I check it this morning at 7:30 AM EST. I am holding steady at 225* without a single hiccup overnight. The meat is about 160* and holding in plateau land.

Looks like I'll be having a tasty lunch/dinner today :cheer:

Pics will follow!
-------------------------------------------------------------------------------
Strongsville, Ohio

Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
[I put this here so everyone knows when I put pictures up with a blue egg in it]

Comments