Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

1st brisket results

MikeyMikey Posts: 56
edited November -1 in EggHead Forum
Well I took NB's advice and kept my temp at about 250, but I decided to go with pecan instead of hickory for smoke. I slipped up and didn't take an internal temp reading until about 12 hours had passed. (oops) The probe read 212, yikes! I pulled it off and let it rest for a half hour or so on the cutting board.[p]I started slicing it and it was ok and first, but the further I got, the more tender it became. It got really hard to make slices becuase it kept falling apart. Man was it tender. As I cut, I realized that the probe had gone into a fatty layer and I hadn't actually gotten a reading on the meat, just the fat, so I'm not realy sure what the temp of the meat was at when I pulled it off the cooker. It might have been a little dry towards the one end, but just barely.[p]My family thought it was good and so did I. The biggest compliment came from my Texan co-worker who said it was some fine brisket. Being from Memphis, pork is my preffernce, so I was a little leary of doing a beef brisket. Anyway, I had a good eperience and will definetly be doing this again. I really liked having just the flat, I think that made it a lot easier to cook.[p]Thanks again NB,


Sign In or Register to comment.