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.

Brisket Problems



  • If you ask cap, patience is the watchword.!
    Keeping it Weird in the ATX
  • And 230 dome is too lo. Try 260-275 Rome. That will get you around 250 grate which works best for me.
    Keeping it Weird in the ATX
  • Sorry. Too early to type on this iPhone but you get the idea.
    Keeping it Weird in the ATX
  • 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.
Sign In or Register to comment.
Click here for Forum Use Guidelines.