Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket question

robnybbqrobnybbq Posts: 1,903
edited June 2013 in EggHead Forum
I have done one before and it came out great. I have one on the Egg now since last night at 9:30 @ 230-260 throughout the night.

Right now the point (fatty end) is 199-205 and tender while the flat side is 170 and tough.

Does his sound right? I do not want to ruin the other end.

Done temp shoul be 190-195ish correct?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • travisstricktravisstrick Posts: 4,895
    Stop looking at temp. Take it off when you have the texture you are looking for. I'd save the point before the flat.
    Be careful, man! I've got a beverage here.
  • robnybbqrobnybbq Posts: 1,903
    So let it go until the flat is soft?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • travisstricktravisstrick Posts: 4,895
    Nope. The flat sometimes won't get right. Take it off when the point is ready.
    Be careful, man! I've got a beverage here.
  • If you like the tenderness of the point take it off. If the flat is still not tender wrap in foil with a little beef broth and keep in egg until tender. Forget temp on the flat. The flat is done when you insert a small fork in the side and rotate it easily. Good luck
    Everyday is Saturday and tomorrow is always Sunday.
  • lousubcaplousubcap Posts: 10,081
    Your call but most "declare victory" when you can probe the thickest part of the flat with no resistance in or out and that's somewhere in the 195-205+*F temp range.  Point will be above 210*F  then as it has much more fat.  Enjoy the journey. 
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • robnybbqrobnybbq Posts: 1,903
    Brisket done. Butter. Can't wait to eat some later. Now onto stuffed mushrooms and pigshots. Guests arrive at 1.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
Sign In or Register to comment.
Click here for Forum Use Guidelines.