I know there are a bunch of posters on here that have a Green Egg. I have cooked/smoked lots of stuff on it, but never a brisket. I will be attempting to do so this weekend. I need to feed about 15-20 people.
What size do I need? Any rubs or injections you recommend? What temperature and how long?
The 15 lb prime rib I indirect cooked on the Egg for Christmas was amazing.
It turns out fantastic. I just buy them at Sam's Club.
I had one nasty one that I did with a buffalo brisket for a CU game. That was more about the sinewy meat than the methodology.
Put the fat-side up, have plenty of beer handy. It takes a long time.
I don't have an Egg, but that sounds in-line with the methodology I use with my Traeger. The rub sounds like it has the pieces you need: heat, salt, and herbs for taste. I use chile powder, kosher salt, black pepper, a tiny bit of cayenne, garlic powder, paprika, and a few secret ingredients in my brisket rub.
Re: smoking a brisket on the Green Egg tips wanted
cyflier, were you the one that was going to smoke a prime rib for Christmas? If so, did you do it and how did it turn out? I know you had a lot of people advising you not to do it, so just wondering what you decided.
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