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

3rd cook on egg

valrune
valrune Posts: 134
edited November -1 in EggHead Forum
After 2 pizza cooks on the egg I decided it was time to do something easy.........Brisket!
Snagged a 9.75 lb. flat for Sams and slathered with yellow mustrud, rubbed with a commercial "beef" rub that I found in the cupboard, and wrapped with plastic last night. Tonight I got the egg stable at 250 dome for about an hour and threw that puppy on. My sweetie went the grab a few shots with her digital cam and it decided that it didn't want to take any pics tonight :angry: . The flat has been on for about an hour and its still trying to get back up to 250. First real cook, long night and I'm lovin it :laugh: !

I told my sweetie that "You know its the start of the weekend when you light the grill!"

Comments