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The Path to Tasty Brisket |
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Q: Dr. BBQ, I"m a big fan of yours. What is your method for cooking brisket on the BGE? Thanks, Allen A: Hi Allen, Got my book yet? There"' a ton of brisket info in there. Check it out at www.drbbq.com. On the Big Green Egg I always use a platesetter and cook a big whole brisket fat side down. I season it well and cook to an internal temp of 190°F. Then I wrap it in foil, and put it in an empty ice chest for a couple hours rest. --Dr. BBQ
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