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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 basic question - timing

cssmd27cssmd27 Posts: 130
edited July 2012 in EggHead Forum
Frankly, I've never really paid attention to the timing required on a brisket before because the chow time was always flexible and I could always wrap and ice chest it if it was done early.  However, tomorrow I have a bit more timing pressure.

So, speaking very generally, what should I look at for a brisket being done cooking around 230?  It's about a 12 pound packer and very marbled if that helps.  I know no one will know for sure, but I may as well have a time to aim for.  I was thinking about 16 hours to being 195ish.  Thoughts?

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