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Brisket

boilerboiler Posts: 3
edited September 2012 in Beef
I have tried brisket twice on the big green egg.  For the most part I have been cooking at about 225 deg.  I have been taking them off when the internal hits about 190.  Both times the outside and inside seem dry but have great flavor and bark using the mustard and rub application.  Am I taking the meat off too early or cooking it too long?
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Comments

  • I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.
    I think you'll be happy


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  • Thanks.  I will try that next time.
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  • Sgt93Sgt93 Posts: 704
    I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.
    I think you'll be happy

    Noted! Going to try a small brisket soon. I have never done one before and was scouring the forum for info from you :)) Thanks. 
    XL BGE - Small BGE - A bunch of Webers - A bunch of accessories - Ceramic Grill Works 2-Tier 
    Follow me on Twitter & Instagram: @SSgt93
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  • Little StevenLittle Steven Posts: 27,320
    I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.
    I think you'll be happy

    Hey! I thought Travis was the Brisket King around here

    Steve 

    Caledon, ON

     

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  • MickeyMickey Posts: 16,410
    Little Steven we are into French Sauces now.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.
    I think you'll be happy


    Hey! I thought Travis was the Brisket King around here


    Stirring the pot.......

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  • travisstricktravisstrick Posts: 4,818
    Hear ye hear ye

    I will allow cen tex to comment on brisket. He kinda knows what he is doing.
    Be careful, man! I've got a beverage here.
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  • Little StevenLittle Steven Posts: 27,320
    I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.
    I think you'll be happy

    Hey! I thought Travis was the Brisket King around here

    Stirring the pot.......
    Moi?
    :-/

    Steve 

    Caledon, ON

     

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