Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Brisket Done?

QDudeQDude Posts: 573
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.


Sign In or Register to comment.