Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

could not slice brisket - did i cook it too long?

pipedreampipedream Posts: 58
edited November -1 in EggHead Forum
I smoked a whole brisket this weekend. Marinated in a rub for five hours, then I smoked it one hour and fifteen minutes per pound (it was an 11 pounder) with dome temp of 250, fat cap down, bacon slices on top. When I took it off it had an internal temp of 202, I put the point back on and foiled and toweled the flat in an empty cooler for 2 hours.
When I tried to slice the brisket, it was too fall apart tender. What a problem, I know! So I had to just pull/chip it. It tasted great, very moist, very smokey, but I really wanted those pretty slices. I tried a serated knife and a regular knife, and I tried across the grain and with the grain, it was no use. So my question is, did I cook it too long? And by the way, I chopped the point up and made some killer baked beans!

Comments

Sign In or Register to comment.