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.

2 10 lb brisket help

BBQInMilwaukeeBBQInMilwaukee Posts: 30
edited 11:02AM in EggHead Forum
Ok, I got two 10 lb full/packer briskets trimmed and rubbed down with a 50/50 raising the steaks and raw sugar mix. The plan is to have this finished at 8:00am tomorrow in my LBGE so I can transport it to my employer for lunch at 11:00am.[p]I'm sure I can keep them warm enough in a cooler but my concern is cooking time. How long does everyone think two 10 pounders are going to take? I'm planning on cooking at 230 grid temp.[p]Any other recommendations?
Should I inject the briskets and if so what's some of your favorite injections?[p]Thank you in advance,
BBQInMilwaukee.

Comments

  • MarvinMarvin Posts: 515
    BBQInMilwaukee,
    We usually figure 2 hours per lb. That makes it 20 hours, not 40. However, everyone here has heard of "turbo" briskets taking half that time. Good luck.

  • Marvin,
    I got the briskets stuffed in the egg around 12:45.
    Wish me luck.

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