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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 time

ArlingtonGrillArlingtonGrill Posts: 54
edited August 2012 in EggHead Forum
I bought a 7 1/3 pound brisket and planning a low/slow cook. From what I've read it seems like a good dome temp is 225? Already have it rubbed down and in the fridge and will bring it to room temp before putting on the egg. Am I right that this should take 1.5 to 2 hrs per pound meaning I'm looking at between 11 and 14 hours? I've done several pork butts however this is my first brisket. I assume it stalls the same? Thanks for any advice.


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