On Jun 30, 1:04=A0pm, Randy <ra...@[EMAIL PROTECTED]
> wrote:
> edw...@[EMAIL PROTECTED]
wrote:
> > Going to my sisters place for the 4"th and my "wonderful" brother in
> > law volunteereed me to smoke a brisket on his new big green egg.
=A0Hav=
e
> > never smoked on one have always used a cnoventional
> > smokey mountain, any hints of useing the BGE for a long smoke for a
> > whole brisket??
> > Thanks in advance..
>
> You can cook it pretty much the same as you would in the WSM. =A0Ask him
> if he got a plate setter for his Egg, it is used as a barrier for
> indirect cooking, if not, you will need to use a drip pan with a rack to
> hold the meat. =A0Fill the lump to halfway up into the fire ring and try
> to keep the dome temp at 250 which will give you a grid temp of about
> 225. Approximate settings for the vents will be bottom vent 1/8" open
> and the small petals on the daisy open. =A0-RP
No I am sure he did not spring for that will have to rig something up,
How about wood for smoke do you just put some hunks in and let them
go or do you add chips?? Thanks
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