Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

17 hours and still going...

Put a 10 lb brisket on at 9 PM last night. Started it a 235 dome, but lost heat in the 6 hours that I slept. It had dropped to about 180, but still had some hot lump burning. I bumped it back up when I woke up. Currently running at 275 with internal meat temp at 172. I've been told that patience is what's needed when you cook one of these. Plan to let it go until I hit 200 internal, even if it takes the rest of the day to get there. When it hits 200, will open the lid to check it out with a probe. I have not opened the lid for the past 17 hrs. Again, patience grasshopper, patience.
Dave - Austin, TX

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