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

Brisket for Breakfast

edited November -1 in EggHead Forum
Well - put 11.5 lb brisket on at 10:pm last nite - stabilized at 260 dome & went to bed, anticipating a long cook; did spot checks overnite. At 3:00am polder showed 163deg. Got up at 7 & this puppy was done. Internal temps ranged from 205 to 196; dome temp had crept up toward 270. Polder & dome thermometers are both calibrated & work; did the potato/probe thing & determined that the grill temp was lagging approx. 10-12 deg behind the dome. Fork test also indicated it was time to take it off. So - brisket for breakfast - only thing is how it will go with the grilled sticky buns already on the menu. Wrapped it in foil & towels & put it in the cooler to rest awhile; reckon it'll be pick & snack the rest of the day. I did see that in Elder Ward's World Class Brisket recipe he says that at 275 dome he did an 11 pounder in 6-7 hrs. I'm wondering if this short cook time will produce a moister brisket - will see. Thoughts anyone? ERIC
Sign In or Register to comment.