Franklin BBQ actually does 3hrs then sprits, followed by an additional 3 hrs. 6 total hours-ish before wrap. This will give you stronger bark and a much bigger smoke ring! Nice video and thanks for posting.
Put your rub on and let it sit in the fridge for 2 days. Use good wood chunks, like pecan 3-4 chunks. That’ll give you a great bark. Spritz after one hour but not heavy. Followed by mopping beef tallow every 30 min for 2 hours. Than wrap for 3 hours. Should get you close.
Brisket is my next big deal on my new Big Green Egg. I've done steaks, pork butt, and ribs...I like your approach and will be using your method (or something real close) for the brisket
Franklin BBQ actually does 3hrs then sprits, followed by an additional 3 hrs. 6 total hours-ish before wrap. This will give you stronger bark and a much bigger smoke ring! Nice video and thanks for posting.
Love the deck!
Put your rub on and let it sit in the fridge for 2 days. Use good wood chunks, like pecan 3-4 chunks. That’ll give you a great bark. Spritz after one hour but not heavy. Followed by mopping beef tallow every 30 min for 2 hours. Than wrap for 3 hours. Should get you close.
Need to spray it and put it in freezer about 35-40 mins before. The cold and the smoke cause the chemical reaction that makes the smoke ring
Brisket is my next big deal on my new Big Green Egg. I've done steaks, pork butt, and ribs...I like your approach and will be using your method (or something real close) for the brisket
John Allen Thanks! Let me know how it works out for you!
Sweet, I just tried my first Brisket today on the egg, was tender but not juicy, will try with the butcher paper next time.
Erik Milian definitely try the butcher paper!
Put the brisket on cold...like right out of the fridge, and start your fire with a few kingsford briquettes...that will give you a smoke ring.
Omar Niamatali Thanks I will be giving it a try!
not supposed to use briquettes on a BGE
@@nicg9599 I'm a rebel.