Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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ChuckChuck Posts: 812
edited 9:12PM in EggHead Forum
Happy Memorial Day weekend to all. I'm sure EGGS all across the country will be chugging sweet smoke this weekend, I know mine
will be. I got a 9lb brisket and I have not done one in quite a
while. What is the "magic number" that you are looking for as far
as the internal temp? What dome temp should I smoke it at?
Thanks and have a good one. [p]Chuck


  • djm5x9djm5x9 Posts: 1,342
    Chuck:[p]200* on the dome, 200* on the internal. Cook till the polder shows the internal temperature "stalling" for two or three hours. Then bump the dome to 225 and let the brisket internal rise to 200*. This may take a little time, but the wait is worth it.

  • Nature BoyNature Boy Posts: 8,353
    I have been having great luck with 250 dome, over drip pan. Check for tenderness with a fork when internal temp hits 185. It will be ready somewhere between 185 and 200 most likely. Figure at least 2.5 hours per pound.[p]Good luck!
    Twitter: @dizzypigbbq
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  • ChuckChuck Posts: 812
    Nature Boy,
    Thanks. I'll let you know how it turns out.[p]

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