Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket and ribs

BoneDaddy'sBoneDaddy's Posts: 256
edited 9:04PM in EggHead Forum
So I have a nice 6lb brisket (flat) and a good set of babybacks. I was thinking of the briket for about 10-11 hours and thowing the ribs on for 3-4 hours at the end. Will that be a good time schedule? I was planning on putting the wrapped brisket in the cooler for an hour before serving.
Bone Daddy's Competition BBQ & Catering

Comments

  • FidelFidel Posts: 10,172
    Ribs always take longer than 3-4 hours for me
  • so maybe 5-6 on the ribs?
    Bone Daddy's Competition BBQ & Catering
  • FidelFidel Posts: 10,172
    baby back or spares?

    spares generally take 1-2 hours longer than back ribs.

    just like that brisket, they'll be done when they're done. I hate to sound trite, but that's just the way it is. 5-6 hours is a good idea for back ribs. some take longer, some are done quicker.
  • ZippylipZippylip Posts: 4,661
    Bone, I did something similar this past weekend, take a look at this it may be helpful:

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=545533&catid=1
    happy in the hut
    West Chester Pennsylvania
  • NCSU-QNCSU-Q Posts: 104
    I did a 5.5 pound flat this past weekend and it took 6 hours at 225-250. I put baby back ribs on a raised grid above the brisket and they were done in about 4 hours.

    pulled the brisket off at 193 degrees internal temp, wrapped in foil with some seasoned broth, then wrapped in towels, then into the cooler. Sliced and served 3 hours later (still plenty hot even after 3 hours in the towels and cooler). No way a flat should take 10-11 hours unless your dome temp is 200 or lower.
Sign In or Register to comment.
Click here for Forum Use Guidelines.