Please excuse the new post rather than commenting on my original, as I couldn't comment with photos on my original post. I took a screen shot of the original post and I'll try to link it in the comments.
About the brisket:
Sorry for the long wait! I put the frozen brisket (?) in the fridge yesterday (Thursday) and am hoping to eat it for lunch Sunday. Not sure if I have myself enough time, but realized it was a 3 day weekend and I hoped it would thaw.
Anyway, here are some photos. As I mentioned, the label says "brisket skirt" for some reason, but I'm not sure what I have.
How can I make whatever this is taste the best in my big green egg? Also willing to use my weber but I need guidance!
Any guidance is greatly appreciated!
by nash_troia
1 Comment
I think that I would just season it with Salt & Pepper, set the BGE to 225 and let it roll… if you have a thermometer check the temps around 4, 5 and 6 hrs to see if it has stalled or not… after the stall, wrap on paper and let it ride until it reaches 205, after this, let it rest around 20% of the time it took to cook.. if it took 10 hrs, rest it 2..
I’m sure it will be amazing .. good luck!!