Quote:
Originally Posted by psalzer
I'm new the the "Egg", but smoked a pork butt last week ... used my favorite rib, set the Egg at 225 deg and added mesquite wood chips (soaked in water) ... let ir go for several hours (internal temp 185 deg). I added a little BBQ sauce about an hour befor finished .. it was great. We are going to try a brisket this weekend.
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Take the brisket up to 165° Wrap in heavy foil w/ a little beer or broth and then on up to 95° for slicing or 205°-210° for pulling.
No need to soak the chips . all that does is make them have to dry out before they will smoke.