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So close...decision time. Brisket

erapp100erapp100 Posts: 12
edited June 2014 in Beef
14 lber going on 18hrs. Temp at 187. its 9:30 am now, feels like butter. Guests dont come until 3 or 4. Dome is at 215 with ATC. Can I keep it on for another few hours to 200 or 205 so I don't have to do a 6 hour FTC?? I left a lot of fat on it. Should I drop dome temp? Just DONT want to dry it out. Last time I FTC for 6 hours it was ruined but didn't have a good cooler. Now I have a serious one.

Comments

  • R2Egg2QR2Egg2Q Posts: 1,754
    Is it the thickest part of the flat that the probe goes in like butter? 187 IT is pretty low to be ready to pull. Not impossible but not the norm in my experience.
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • erapp100erapp100 Posts: 12
    i may have the probe a little far out but I don't think so. Not saying it can't get smoother but no resistance whatsoever. i guess I'm ok for a while longer.
  • erapp100erapp100 Posts: 12
    Dropped to 210
  • erapp100erapp100 Posts: 12
    Turned out amazing. Best brisket I have ever done.
  • nick_banichnick_banich Posts: 110
    Nice!
    -Large BGE since 6-13
    -Indianapolis, IN

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    =D>
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • lousubcaplousubcap Posts: 14,944
    Home-run! Bet there were some tasty eats there!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • SGHSGH Posts: 23,612
    @erapp100‌
    Looks like a home run to me. Excellent job my friend! =D> =D> =D> =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • anzyegganzyegg Posts: 1,104
    Great looking cook. My mouth is watering looking at it...Awesome!!!
  • TerrebanditTerrebandit Posts: 1,697
    Great job. What did you decide to do?
    Dave - Austin, TX
  • erapp100erapp100 Posts: 12
    Kept it on. Decided I was making a beginner mistake by being impatient. Took it off at 205. FTC for two hours. Still needed a rubber glove to hold while slicing. Flat sliced ok. Overall the rest pretty much fell apart nicely. I left a lot of fat on and it was great meat to begin with. All if which contributed to it turning out so well. I've decided it's not a big sacrafice if it doesn't slice up pretty like A Franklin video. Taste is more important. Piles of brisket make great picking and sandwiches. Thanks all for the encouragement and advice, especially those who don't know I used it.
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