Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

HELP Brisket

Uh oh...I did some day drinking and I think I got impatient and started my brisket too soon tonight.  I'm doing a 12 pounder and want it ready for dinner tomorrow around 5 or 6pm.  I put it on at about 7pm and it's already up to 113F two hours later.  What should I do if it's done by say noon or even earlier?  Slice it up and reheat it?  Leave it uncut and heat the whole thing up again?  Help!

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