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:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Brisket Help
saluki2007
Posts: 6,354
First time doing fullnpacker. Been on for almost 9 hours. Been cooking at 250ish. Just stuck my probe in to start monitoring temps and the point was registering 180-185 and the point at 170. The temp difference is nornmal correct? I'm guessing due to the higher fat content in the point it will cook faster and register high temps? Thanks for any info.
Large and Small BGE
Central, IL
Comments
-
The Clavicular Head of the Pectoralis Major contains far more adipose than the Pectoralis Minor. Hence the different temp readings. This is perfectly normal and expected. Keep on cooking my friend. All is well.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
Normal is a very relative term when it comes BBQ. But yes temperature variation is quite common on lager pieces of meat. Good luck!!!I Love Animals. They Taste Great.
Large Green Egg - Traeger Texas Pro - Weber kettle Grill for life. -
-
Glad to help my friend.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
I'd recommend checking the temp in thickest part of the flat. And probe for "like buttuh" on the flat also. Each one is different but, around 198℉-205℉ & don't pull until the flat probes like buttuh.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
Thanks. Just didnt want to over cook the point.Large and Small BGECentral, IL
-
If I may ask what was the wet weight of the brisket?
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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. -
The flat would be overdone & dry way before the point. FWIWsaluki2007 said:Thanks. Just didnt want to over cook the point.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Started out at 13.4 pounds. Trimmed to close to 10-11 pounds.Large and Small BGECentral, IL
-
I'd oppose using adipose in the future.....
XL and Medium. Dallas, Texas.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum