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.

Dryed out Brisket - Any Advice?

ScootersGrillingScootersGrilling Posts: 7
edited 6:56PM in EggHead Forum

Put a 8.5lb flat brisket on my large BGE last night at 11am. Dome temp was 250 when I went to sleep and at six am when I awoke it had crept up to 300 degrees (yikes)! I checked internal temp of the brisket and it was at 207 degrees. Pulled immediately and am now stuck with a 8lb. piece of mostly dry brisket (the lower half of the cut where the fat cap is still has some moisture in it. I was expecting the cook to take at least 10 hours and it only took 7. Next time I'll set the alarm for 2:00am just to check on dome temp, as I have a feeling if I'd left dome at 250, I'd still be okay and would have moist brisket to serve my 4th of July guests.

So, here's the question: since it's not completely dried out, would it makes sense to foil the brisket, add some apple juice to the foil and then throw it in a cooler for a few hours? Would this somehow add moisture back into the brisket? Or, should I just cut up the brisket and slather it in BBQ sauce?



  • Put it in a roasting pan and pour beef broth over it and put in the oven at 200-225.
  • Thanks for the quick reply. My 4th of July guests will thank you.
  • BobinFlaBobinFla Posts: 363
    If you saved any of the au jus or the drippings, add thqt back in with the beef broth.

  • Rafter RRafter R Posts: 120
    use it for the meat in your chili. mmm mmm good
  • TennisbumTennisbum Posts: 228
    You can also just slice it and just before serving, put on a plate with a couple T of water... nuke it for about a minute. This will help put moisture back into the meat...
    I just did one and it was also dry so now I nuke each time before the meal...
    good luck and
    Happy 4th
  • TennisbumTennisbum Posts: 228
    Sorry forgot to tell you to cover with paper towel while in microwave...
    this holds in the steam

  • dhuffjrdhuffjr Posts: 3,182
    I would do juice and/or low sodium beef broth....maybe a touch of bbq sauce mixed in.
Sign In or Register to comment.
Click here for Forum Use Guidelines.