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Originally Posted by A8bil
This thread has me salivating. I admit I have no knowledge whether fat cap should be up or down...I only know laces should be out.
That said, I recently received a large BGE as a gift and so far I have butchered everything I put on it. Much harder to regulate than my regular BBQ. Anyone have any recipes/recommendations for cooking a brisket on the BGE? Thanks in advance.
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I dont have a green egg but like a Weber smokey mountain the more air you draw in the hotter the fire. the bottom vents is where it draws in air and top vents it escapes because heat rises. I would start your fire with bottom cracked a 1/4 or less open and top full open and see where its stabilizes at. if need hotter open bottom. On my WSM I very rarely need mess with top as its full on and bottom I raise or lower. The egg is better insulated may be different. Also I assume in the egg your using lump Charcoal. Lump gets hotter so may need use less. Ribs are cheap and pretty hard to mess up practice with that and regulating heat. Once your dialed in you will know how to vent for desire temps.
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