Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

and it begins....

Again y'all this is my first time to smoke a brisket. I will probably be on here all day looking for advice and asking questions. Please post any tips throughout the day that would help during the smoking session. I can't believe how many people have already helped me I would be screwed without this forum. Thanks again.... time for another nap.
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Comments

  • MickeyMickey Posts: 16,420
    If I didn't have to go right to work I would drink a beer to you. =D>
    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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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Don't sweat it! Enjoy the cook, drink some bourbon, imagine greatness!
    =D>
    LBGE
    Go Dawgs! - Marietta, GA
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  • EggcelsiorEggcelsior Posts: 11,298
    Don't worry about the stall. It will finish when it finishes, no need to open the dome obsessively. Don't ask how many of us know...
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  • McQMcQ Posts: 10
    When should I open it and what am I looking for? Just checking to see if its burned? Do I ever flip/rotate it?
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  • BryanLyleBryanLyle Posts: 28
    Hopefully you have a temp probe in it.  If so, just sit back and relax.  Once it hits the temp, the work begins...  
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  • flemsterflemster Posts: 258
    I pull mine off at 190-195 internal temp. With a flat and dome temp 300 I get there in about 6 hours. Roughly an hour per pound but it is always by temp, never by time
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    McQ you have me curious. Can you tell us what your setup is and if you have a temp probe?
    LBGE
    Go Dawgs! - Marietta, GA
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  • GriffinGriffin Posts: 6,926
    Take a nap. And when you are done with that, take another nap. Then start drinking. :-bd

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • McQMcQ Posts: 10
    OK so I took a little bit longer of a nap than expected. Just went out to check the temp and it snuffed out. I have a meat thermometer and it reads 122 internal. The meat is still good right? Also SmokinDAWG82, I have a plate setter drip pan with water and a little apple juice.
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  • ChubbsChubbs Posts: 5,261
    McQ said:

    OK so I took a little bit longer of a nap than expected. Just went out to check the temp and it snuffed out. I have a meat thermometer and it reads 122 internal. The meat is still good right? Also SmokinDAWG82, I have a plate setter drip pan with water and a little apple juice.

    I think they were wondering how you are monitoring the meat temp. Do you have a remote thermometer?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • McQMcQ Posts: 10
    Not a remote just a display that sits on the shelf
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  • EggcelsiorEggcelsior Posts: 11,298
    edited March 2013
    McQ said:
    OK so I took a little bit longer of a nap than expected. Just went out to check the temp and it snuffed out. I have a meat thermometer and it reads 122 internal. The meat is still good right? Also SmokinDAWG82, I have a plate setter drip pan with water and a little apple juice.
    It will be fine. You are cooking it to around 200 degrees. All the little nasties will be long gone. Just start it back up. Put it in the oven to keep it where it is if you are waiting for the egg to re-stabilize.

    EDIT: Put it in a hot oven that is. Around 200 degrees.
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  • nashbamanashbama Posts: 102
    122 is fine, it's probably still slowly cooking internally. Just get the heat back up and you're good to go.
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  • McQMcQ Posts: 10

    It will be fine. You are cooking it to around 200 degrees. All the little nasties will be long gone. Just start it back up. Put it in the oven to keep it where it is if you are waiting for the egg to re-stabilize.

    EDIT: Put it in a hot oven that is. Around 200 degrees.


    I'm having trouble keeping it at 200. It seems to stay right around 250... will that dry it out?
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  • EggcelsiorEggcelsior Posts: 11,298
    edited March 2013
    No. I only said 200 as this is typically the "warm" setting on an oven. 

    Although, I presume that you are talking about your egg. 250 is just fine. You can even go a little higher. If you do mean the oven, it will only be in there for a little bit while the egg re-stabilizes. Everything in the egg was probably still warm so the thermal mass won't take as long to get to your cooking temp. If you are really worried, foil it.
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  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    It'll be fine, shoot for a dome temp of 250-275
    LBGE
    Go Dawgs! - Marietta, GA
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