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DigiQ =faster cook?

Hello all,
I am trying out my new Digi Q on my large egg.  15 lbs of Brisket went on at 1pm.  In my opinion the Digi Q should not cause my food to cook faster because the egg holds the temp very well.  The pit temp has been solid all afternoon.  I started at 250 but I realized it was cooking fast.  I turned the temp down to 225 without any trouble. The interesting thing is that the brisket is at 185 after only 9 hours.  Will the constant temp from the Digi Q cause me to cook that much faster?  The egg has only been opened once the entire time. I am a little worried about the speed of the cook.  Anyone else ever have this happen?
Cheers!
JD

Comments

  • i don't use any stokers so i can't help you there but i do cook a lot of brisket. are you pretty familiar with how brisket works?
    Keeping it Weird in the ATX
  • I have done a few but, It has been a few months.  The last one took a lot long than 10 hours.  I just checked it with my thermopen and it is 187.  Also still pretty firm so I am holding off on foil and towel for a while.  Gonna check back at 195.  All advice is always welcome from this group of experienced cooks.
    JD
  • BBQNBREW said:
    I have done a few but, It has been a few months.  The last one took a lot long than 10 hours.  I just checked it with my thermopen and it is 187.  Also still pretty firm so I am holding off on foil and towel for a while.  Gonna check back at 195.  All advice is always welcome from this group of experienced cooks.
    JD

    where are you checking the temp?
    Keeping it Weird in the ATX
  • Its more the cut of meat than the DigiQ.  A really good cut that is Choice or Prime will cook faster than select.  I use prime and my last cook on a 13lb brisket was 7.5 hours at 250 using the DigiQ.

  • Shooting for the middle of the brisket and trying to miss the fat.  Slip pen almost all the way in.  How do you check?
    JD
  • so I assume you are cooking a packer since you have the fat layer in between. You want to measure brisket in the thickest part of the flat. The point will cook much faster because it has much more fat (fat cooks way faster than muscle). If you aren't sure what the difference is I'll walk you through it
    Keeping it Weird in the ATX
  • You are correct!  Sorry I am very new at this. I moved my probe a little and temp is more what i would expect.  I think i might have panicked for nothing.  We will see what the night holds.
    Thanks
    JD
  • BBQNBREW said:
    You are correct!  Sorry I am very new at this. I moved my probe a little and temp is more what i would expect.  I think i might have panicked for nothing.  We will see what the night holds.
    Thanks
    JD

    sounds like you are doing fine. Chillax, have a coldie and settle in.
    Keeping it Weird in the ATX
  • where are your temps now (egg and brisket)?
    Keeping it Weird in the ATX
  • Thank you Cen-Tex enjoy your evening and I appreciate all the help I can get!  It is a competition against my father for new year.  Both doing Brisket on our eggs and family will blind taste tomorrow night. 
    JD
  • Egg is at 225 holding steady and brisket is 172. 
    JD
  • BBQNBREW said:
    Thank you Cen-Tex enjoy your evening and I appreciate all the help I can get!  It is a competition against my father for new year.  Both doing Brisket on our eggs and family will blind taste tomorrow night. 
    JD

    well now it's on! I'm up for a bit if you need me
    Keeping it Weird in the ATX
  • nolaeggheadnolaegghead Posts: 19,582
    Tell your dad a trick you learned is to cut all the brisket up an hour before serving, and store wrapped in foil. ;)

    Just kidding.  You cut and serve.  It would ruin it.  But you would win!  blaahhahahahah
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Tell your dad a trick you learned is to cut all the brisket up an hour before serving, and store wrapped in foil. ;)

    Just kidding.  You cut and serve.  It would ruin it.  But you would win!  blaahhahahahah

    and put it in a crock pot for 6 hours :))
    Keeping it Weird in the ATX
  • Now there's a plan!
  • BBQNBREW said:
    Egg is at 225 holding steady and brisket is 172. 
    JD

    how long has it been on?
    Keeping it Weird in the ATX
  • 115PM central time
  • BBQNBREW said:
    115PM central time

    ooh. you are either going to be up for a while or getting up at 3am to take it off. Your choice :). If your taste test is tomorrow night, just hope his is done tonight too so you both have to reheat. Do not slice until you are ready to serve. reheating brisket is a gamble at best
    Keeping it Weird in the ATX
  • only way to do it.  I have to travel 8 hours tomorrow to get there.
    Thanks!
    JD
  • lousubcaplousubcap Posts: 9,690
    @BBQNBREW-This should be " no contest" as you have C-T in your corner. That plus nola's suggestion to your Dad should produce a winner.  However, it does sound like a set-up if you have the 8 hour drive to the comp site and he is already cooking there.  Regardless, enjoy the festivities.
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • It was GREAT!  I won hands down and didn't even need Nola's suggestion.  But thank you everyone for the help.  I learn a lot from these forums. 
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