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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 Done?

QDudeQDude Posts: 464
edited August 2012 in EggHead Forum
I have a 10 pound brisket on - internal temp of the "fat" part is 192.  When I stick a fork in it, it slides in easily.  However when I do the same to the flat, there is still some resistance.  I think it isn't done yet.  What do the experts here think?

A northern Colorado Egghead since 2012!

XL and a Small BGE.


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