Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Quick Brisket Help Please

TravisTravis Posts: 7
I am 14 hours into a cook on a 16 pound whole brisket indirect at 235.  The thickest part of the flat is at 195 and the point and that thick part of the flat are super tender, however, the thinner part of the flat is still quite firm, should I pull now and ftc or should I continue to let the brisket move towards 200-205 and see if the thinner part will get more tender?

Comments

Sign In or Register to comment.