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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 Advice/Help

southerncanucksoutherncanuck Posts: 7
edited August 2011 in EggHead Forum
Am considering egging my first brisket this weekend.  Problem is I won't be around all day sunday to monitor, nor do I want to stay up all night.
Question is, can i cook it for 12 hours on Sunday, say 9am to 9pm, take it off, wrap in foil, blankets and place in cooler overnight, then put it back on Monday late morning to be served in the afternoon?
I'm sure this will depend on what temp it gets to Sunday, assume at least 160.
Any advice on how to split the cook over two days would be appreciated.Thanks


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