Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 Caribbean Chicken, 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

Cooking time

edited November -1 in EggHead Forum
Looking for the longest time and slowest temp for cooking melt in your mouth brisket?


  • Tim MTim M Posts: 2,410
    RevDocDean,[p]Holding temps below 220-225 is tough but can be done, it takes a little more attention. [p]Tim
  • MickeyTMickeyT Posts: 607
    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

  • Nature BoyNature Boy Posts: 8,282
    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
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
Sign In or Register to comment.