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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

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?

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