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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket Problems

Options
2»

Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    Options
    If you ask cap, patience is the watchword.!
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    Options
    And 230 dome is too lo. Try 260-275 Rome. That will get you around 250 grate which works best for me.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,970
    Options
    Sorry. Too early to type on this iPhone but you get the idea.
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • joe317
    joe317 Posts: 28
    Options
    Appreciate all the advice. Brisket is one of the most difficult pieces of meat I've ever cooked, but the payoff is incredible when it turns out right. So many different opinions on how to cook it too. I never knew that the temperature could drop at the stall point. That's helpful.

    I have a friend who cooks brisket on an open pit. He puts a rub on it and then cooks it on the grate over the open flame flipping it until he gets a nice crust on both sides. Then he puts it in foil and cooks for 6 hours. Never checks the internal temperature and it always turns out great.
    · Share on FacebookShare on Twitter

Categories