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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

4# flat brisket

Options
Texag00
Texag00 Posts: 14
in EggHead Forum
Morning all! My first brisket a couple of weeks ago turned out well using the Travis method. Today I am trying another small one (4#)using a more conventional method. Got the egg fired up, rub applied to brisket yesterday, egg fired up....any recommendations as to temp (I'm guessing 225-235 for 1.5 hrs per lb....does this sound accurate?

Thanks guys!
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 32,341
    Options

    At that calibrated temp (dome or grate?) you will likely see around 2 hrs/# regardless-the finish-line is always the same for brisket independent of how you get it there.  Enjoy!

    BTW-welcome aboard-enjoy the journey!

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter

Categories