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Need tips for smoking a full packer brisket on Green Egg

post #1 of 3
Thread Starter 

I'm smoking a brisket this weekend and heard from other people that I should do a full packer brisket to help keep my meat from drying out on the green egg.  The last brisket I did on it was a little dry, still really good, but more dry than it should be.  Has anyone done a full packer brisket on a green egg?  Any tips you may have would really help.

post #2 of 3

Hello  Bob.  Welcome.  I see this is your first post.  Please take some time and swing over to Roll Call and introduce yourself so that we may give you a proper "Hello".  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Good luck.  Keep Smokin!

Danny

post #3 of 3
Hey man never did one on an egg that should be a tough one as you need to keep smoking for 3-6 hours. Min.
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