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.

Little help please

MississippiCoastEggMississippiCoastEgg Posts: 116
edited 9:27AM in EggHead Forum
scroll down and you wil see pics of my Brisket I am cooking.....been on now for 18+ hours and been stuck at around 165 for a couple of hours now. The thickest part si now heading above 170 and thinner section is stil in low to mid 160's???

Comments

  • BBQMavenBBQMaven Posts: 1,041
    what's your dome temp now?
    Kent Madison MS
  • Little StevenLittle Steven Posts: 28,740
    And what are you checking the temp with?

    Steve

    Steve 

    Caledon, ON

     

  • You're still at the stall, where the hemoglobin is converting to isopropyl glycol (or something like that). Stay the course until it reaches 195°, wrap it in foil and towels, put it in a cooler for a few hours, and your wife will want to renew your vows with you.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Run the temp up on your Egg, go to 350 and get that thing off your Egg.

     

    -SMITTY     

    from SANTA CLARA, CA

  • Dome temp is about 260 and I am checking my temps with a thermapen. I should mention that it has been on since 9pm and when I woke up this morning it was below 200 by just a hair and I opened vents and it came back up within minutes, meat was still very warm so I do not think it was down for too long.
  • BBQMavenBBQMaven Posts: 1,041
    I'd bump it to 275-300....
    What does the meat feel like? does fork go in & out easy? if you twist the fork, does the meat start to pull apart? these are the signs your looking for...
    Kent Madison MS
  • fork and themapen go in easily, I will twist the fork and let you know what it is like but his is my first Briskett so I don't exactly know what I am lookin for there:
    let me try some pics:

    _32U0806.jpg

    _32U0811.jpg
  • Little StevenLittle Steven Posts: 28,740
    MississippiCoastEgg,

    Looks like it is cooked to me. If it isn't easy to twist a fork you may want to wrap it in foil with some stock or juice and crank the temp.

    Steve

    Steve 

    Caledon, ON

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.