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.

Brisket flat

Car Wash MikeCar Wash Mike Posts: 11,244
edited 7:47PM in EggHead Forum
My dad calls me up and says cook me a brisket. Fine, love to. He brings me a flat. Any ideas on cooking time and temp and does it come out just as tender and juicy as a whole brisket.[p]Thanks,[p]CWM

Comments

  • CatCat Posts: 556
    Car Wash Mike,[p]The flat has less fat than the point, so it may not be quite as tender/juicy, but it Eggs up just fine. Is there a fat cap? If not lay some strips of cheap bacon on top.[p]I like a dome temp of 250. Figure 1.5 to 2 hours per pound, depending on thickness and this particular brisket's personality. It's done when you stick a fork in it and can't lift it up.[p]Cathy
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Cat, It does gave a fat cap but not a big. Since I'll be cooking a Mr. Toad's Pork loin right after that I'll have a few bacon strips to put on. [p]Thanks,[p]CWM
Sign In or Register to comment.
Click here for Forum Use Guidelines.