- Joined Jan 9, 2014
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.