Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

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Brisket Problems



  • If you ask cap, patience is the watchword.!

  • And 230 dome is too lo. Try 260-275 Rome. That will get you around 250 grate which works best for me.

  • Sorry. Too early to type on this iPhone but you get the idea.

  • joe317joe317 Posts: 28
    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.
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