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 Point ?

billy bobbilly bob Posts: 16
edited 6:52PM in EggHead Forum
I have had my egg for about 6 months now. I love it. One question though, I have cooked about 6 briskets(with the forums help) and they have all turned out great except for the point. It seems that there is way two much fat that hasn't rendered out. I have been pulling them when the polder says 180-192. The probe is in the flat,btw. Should I allow it to cook a little longer, or check the temp of the point.

Comments

  • Nature BoyNature Boy Posts: 8,494
    Howdy Billy-Bob,
    I have not tried, but it might be interesting to check the temp of the point when the flat is done. A few days ago I cooked my first "point" cut..without the flat. I think I pulled it at about 185, when the polder slid in and out like butter. It was great eating, but you did have to trim around some of the fat that didn't render. No trouble to cut around, and the meat sure was good! [p]Not sure if that helps.
    Merry Christmas.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.
Click here for Forum Use Guidelines.