Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

About this brisket theory

First let me say that I'm no brisket expert. I've got one sitting in the freezer that will be my first.[p]I'm intrigued by the various posts. What I'm wondering though is how much difference is there in cooking time getting to 210 internal vs 200. It seems that with Pork Butts, the time between 190-200 is relatively short,compared with 160 to 170. I've never taken one to 210, but I assume it wouldn't take that much longer. What have you brisket experts found. Is 190 to 200 a shorter trip than 160 to 170?


  • Irish Smoker,[p] I'm no brisket expert, either, but something rattling around in the back of my physics brain leaves me a bit leery of the theory, so to speak. I feel the need to do a bit more research on the subject. However, I can concur with your observation that the time interval between 190 and 200 is usually shorter than the interval between 160 and 170.[p]MikeO
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