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What am I doing wrong?

Cobra99Cobra99 Posts: 12
edited March 2012 in EggHead Forum
I did a 1/2 brisket (~4 lbs) and boneless butt( 5 - 7 lbs) the other day and  slow cooked it (between 220F and 250F) for the Butt(8 hrs) and the brisket (10 hours) until it was at temp (~185) let them rest and they didn't seem done. What I mean done is they are cooked but firm(I do like a firm butt but not in this case :)) the butt I had to cut since I couldn't pull.  I slow cooked them til temp but seems like they could of been cooked more.  I am using a maverick to monitor temps.  What am I doing wrong?   I also use the same tactics for pork ribs and get the same problems  The are at temp but seems to need more cooking time.  I don't want to over cook.


  • Hi54puttyHi54putty Posts: 1,872
    I cook my butts to 200 and my ribs until they break when held with tongs from one end. I'm not an expert but you probably need to cook both longer.
    Winston-Salem, NC 
  • stikestike Posts: 15,597
    185 is too soon. take them (butts) to 195-200.  no brisket expert here.  seem to be hit or miss with them
    ed egli avea del cul fatto trombetta -Dante
  • Hammond1Hammond1 Posts: 31
    That's a bit hot for pork butts. I like 210ish.
  • ChokeOnSmokeChokeOnSmoke Posts: 1,906
    185 isn't enough, not sure where you read that information?  I've never pulled a Butt or Brisket off before 195 internal.  Brisket could be closer to 200-205 until it's fork tender.
    Packerland, Wisconsin

  • Cobra99Cobra99 Posts: 12

    Ok I guess I am too impatient will cook till 195 and check from there.

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Cobra, you know about the stall or the plateau, right?  When you cook a butt or brisket, the meat will get to a certain temperature (varies) and then stay there for hours on end until it starts to rise again?  8 hours sounds a bit fast to me for 185, so you might want to calibrate your thermometer if possible.  You might have been lower than than 185 and in the stall.  But definitely, if you are going to pull the pork, you have to go to 195-205ish.
    The Naked Whiz
  • Cobra99Cobra99 Posts: 12
    I saw the stall happen on the brisket @ 165(stayed there for ~ 2hrs) How do you calibrate?  Is it the hot water and just compensate or can you actually calibrate a maverick?
  • The Naked WhizThe Naked Whiz Posts: 7,780
    I missed that you are using a Maverick.  Don't know.  YOu could certainly do the hot water thing and then compensate.
    The Naked Whiz
  • Cobra99Cobra99 Posts: 12
    edited March 2012
    I found this to help here
  • smoke_monstersmoke_monster Posts: 42
    edited March 2012
    Definitely calibrate your Maverick if you haven't already done that - I found my read 5 degrees on the high side.
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