Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket musings

bettysnephewbettysnephew Posts: 579
edited July 2012 in Beef
Newbie to brisket here with some random thoughts/questions after reading many posts.  First off, packer brisket is available at local Sam's Club so no problems on availability.  My question is since I see so many posts regarding splitting the point and flat for burnt ends after the flat is done, would there be any advantage to separating them before the cooking begins in order to allow more surface area for the smoke to penetrate both parts better?   In this instance, if it is possible to cook at a lower temperature for the initial smoking (say 200-210 degrees?) in order to extend the time for connective tissue breakdown in the flat while monitoring it with a Maverick,will the flat dry out too much?  Thanks in advance for your consideration.
Cedar Rapids, Iowa


Sign In or Register to comment.