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

Bricket Question

SmokeySmokey Posts: 2,468
edited November -1 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

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