Quote:
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.
|
Not sure what your regular BBQ means, but the BGE couldn't be easier to work. Get it hot (> 400F), put the plate setter in, put your grate on, close the lid, set your bottom and top vents at 25% open, then finagle your bottom vent until you get the temp you're looking for, keep your eye on it for a few minutes, if the temp stays the same, go on about your day/night.