Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Bricket Question

SmokeySmokey Posts: 2,468
edited 4:59AM in EggHead Forum
At about 9:30 last night I put a 5.5lb brisket on the egg (at about 225*). By this morning, temp had risen to almost 250*. Polder temp said 201*. so I pulled it off, wrapped it in foil and she's now sitting in a cooler with a few warm towels.[p]My question is , does 9 hour sound a bit fast for a bricket to cook? I bought the bricket from Sams and was a little disappointed that the fat-cap had beened trimmed to about 1/4 of an inch.[p]What do I do now, Let it rest? Let it smoke more?[p]Smokey

Comments

  • CsgCsg Posts: 17
    Smokey,I think the brisket will be fine. I had the same experence with an 11 lb brisket. I awoke to find it done in 16 hours. It was so tender that I could have made pulled beef with it. Enjoy.
  • SmokeySmokey Posts: 2,468
    Csg,[p]Thanks for the words of encouracement! I actually just pulled it. Not as tender as an 19 hou Boston Butt, but very good (just had to taste).[p]Smokey

  • Nature BoyNature Boy Posts: 8,449
    Smokey,
    Seems to be the season for fast moving chunk-o-chests! 1/4 inch fat cap is perfect! You are lucky they don't cut all the fat off like these dummy butchers do up here. [p]In fact I have a 3 pound flat to cook tomorrow. It has absolutely no fat cap, so I will have to give it some help.[p]Let that baby rest....it is done! Will be steaming hot for you at luchtime.[p]Have fun!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • SmokeySmokey Posts: 2,468
    Nature Boy,[p]Thanks! Can't wait to eat![p]Ya know, October is only three months away![p]Smokey

Sign In or Register to comment.
Click here for Forum Use Guidelines.