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
-
Re: Work brisket competition
And it’s on6 · -
Re: Work brisket competition
Here’s some old briskets I’ve churned out over the years with just mustard binders and rubs. Again if I can beat these with some comp tactics I’ll be convinced.6 · -
Re: Work brisket competition
Picked up my brisket Friday. Looks real good. Mostly a flat, clocking in over 11lbs. Starting to get a little cold feet about injections and wrapping during the cook. I’ve churned out some pretty dam…2 · -
Re: Work brisket competition
Alright I’m going to take mine from rest to the comp. I’m going to be doing butcher paper for the wrap so at FTC time do you guys: A.) Wrap the butcher papered brisket in a towel? B.) Put foil around…1 · -
Re: Work brisket competition
Went over to Malwart today. Heard they have big packers. They do and their choice grade and kinda alright looking. $3.96 a pound. Anyone had experience recently with these? I know my buddy’s using th…1 ·
