Brisket Flat Big Green Egg Forum at Jamie Culberson blog

Brisket Flat Big Green Egg Forum. Never cooked just the flat. picked up a flat today at my local grocery store. It is 5.5lbs, usually i cook a whole brisket for about an. normally i would go fat cap down since the indirect heat will be coming from below, but i've also read that fat cap up for brisket. 275* at grate level, temp controller kept it at 275 the entire time. below is a link to a brisket flat recipe that gets good reviews: i am new to the pit and looking for some tips to smoking a brisket flat on a big green egg. most people on the egghead forum post about smoking packer briskets (flat and point) not just the flat. Pulled from fridge at 12pm,. This is my first brisket but have smoked. i cut my teeth on flats and got my a$$ kicked more times than not but here is a link to a cook that has gotten solid reviews. The brisket was slightly bigger than the conveggtor and the bottom of the edge. last time i smoked a 12# brisket in my large egg.

This is my first brisket but have smoked. picked up a flat today at my local grocery store. below is a link to a brisket flat recipe that gets good reviews: last time i smoked a 12# brisket in my large egg. i am new to the pit and looking for some tips to smoking a brisket flat on a big green egg. Never cooked just the flat. 275* at grate level, temp controller kept it at 275 the entire time. most people on the egghead forum post about smoking packer briskets (flat and point) not just the flat. Pulled from fridge at 12pm,. i cut my teeth on flats and got my a$$ kicked more times than not but here is a link to a cook that has gotten solid reviews.

Brisket — Big Green Egg Forum

Brisket Flat Big Green Egg Forum picked up a flat today at my local grocery store. i am new to the pit and looking for some tips to smoking a brisket flat on a big green egg. below is a link to a brisket flat recipe that gets good reviews: It is 5.5lbs, usually i cook a whole brisket for about an. This is my first brisket but have smoked. Pulled from fridge at 12pm,. The brisket was slightly bigger than the conveggtor and the bottom of the edge. picked up a flat today at my local grocery store. normally i would go fat cap down since the indirect heat will be coming from below, but i've also read that fat cap up for brisket. 275* at grate level, temp controller kept it at 275 the entire time. i cut my teeth on flats and got my a$$ kicked more times than not but here is a link to a cook that has gotten solid reviews. last time i smoked a 12# brisket in my large egg. Never cooked just the flat. most people on the egghead forum post about smoking packer briskets (flat and point) not just the flat.