It looks like you're new here. If you want to get involved, click one of these buttons!
EGG Table Forum
Rules & Disclaimer
Salads and Dressings
Sauces, Rubs, Marinades
Soups, Stews, Chilis
Weight Loss Forum
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 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
edited November -1
Looking for the longest time and slowest temp for cooking melt in your mouth brisket?
RevDocDean,[p]Holding temps below 220-225 is tough but can be done, it takes a little more attention. [p]Tim
RevDocDean,[p]I cooked a flat 5 pounder for 15 hrs. @ 180. I don't use a Daisy Wheel to control temps. I use a split. My large egg has been idleing at 160 for 6 hours now, and my medium is runnin a flat 200 since 5 this morning.
) I never have a problem controlling temps since I switched, and I cook at low temps all the time, even through the night. [p]Hope this helps![p]Mick
RevDocDean, I have had the best results with 240-250 indirect. Usually somewhere between 2 and 3 hours a pound,depending on the particular chunk-o-chest. They all seem to cook differently, depending on what the cow was doing during its life. I have done the 25-30 hour version at 200, but found it no better than cooking at 250 dome.[p]IMO there is not really any benefit to cooking at temps lower than 225.
Good luck with it. [p]NB
Facebook: Dizzy Pig Seasonings
Powered by Vanilla