Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket help

WolfpackWolfpack Posts: 1,970
Attempting my 2nd brisket- first one was a flat and turned out okay (a little dry). Was going to go with the @cen-tex method- around 240-250 with Byron's rub and oak for smoke. Should take around 2hrs/lb right? Then FTC for 3 hrs or so? What am I missing? I bought a 8.7 pound packer that had half of the flat cut off. Any help is much appreciated
Greensboro, NC


  • GriffinGriffin Posts: 7,533
    250 grate level, should be somewhere between 1.5 to 2 hrs a lb. I would FTC a minimum of 30 minutes, but you are good with up to 4 hours depending on when its done and you need to eat. Start checking with a probe around 190-195. When it slides in and out with no resistance, like a hot knife into buttah, you are good. Could be at 195, could be at 205, just depends on the brisket. Don't over think it and have plenty of cold brews on hand for the journey. Best of luck.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • it probably won't take 2 per lb at that temp. I think Griff has it right. 1.5- ish. the rest can be 1 hour or more. There isn't a ton of difference.Let it cool a little before slicing. it firms it up to give you that killer texture you are after. good luck and have fun
    Keeping it Weird in the ATX
  • i agree with everything griffin said. I probably need professional help.
    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 10,547
    I will refrain from any further comment :)>-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood
  • Little StevenLittle Steven Posts: 28,292
    Lou, Yeah I'm biting my tongue too. If Travis chimes in I won't be able to help it


    Caledon, ON


  • Lou, Yeah I'm biting my tongue too. If Travis chimes in I won't be able to help it

    let it be known, that today, May 11th, 2013 in the year of our lord, Steven bit his tongue. It has been documented for all of history to gaze upon in wonderment and awe. I will remember this day forever.
    Keeping it Weird in the ATX
  • WolfpackWolfpack Posts: 1,970
    @cen-tex would you go at a lower temp?
    Greensboro, NC
  • travisstricktravisstrick Posts: 4,901
    I hate all of you
    Be careful, man! I've got a beverage here.
  • Wolfpack said:
    @cen-tex would you go at a lower temp?

    sorry- been out all day. Temps are fine. I would probably go higher if anything but you are right in the sweet spot. All looks good to me.
    Keeping it Weird in the ATX
  • Jonathan1970Jonathan1970 Posts: 122
    Put my first time brisket on the Egg @ 3:15 pm. Planned for 1.5 hrs. at 245, so glad to see I'm in the ballpark. No better place for Brisket advice than Texas Eggheads. Thanks. 
  • WolfpackWolfpack Posts: 1,970
    Thanks Griffin and Cen-tex just put it on- going to have a couple more woodford's to make sure good start and then heading to bed
    Greensboro, NC
  • WolfpackWolfpack Posts: 1,970
    I love my cyberQ- good nights sleep and temp is rock steady 250 and brisket is up to 150. Smells awesome cant wait.
    Greensboro, NC
Sign In or Register to comment.
Click here for Forum Use Guidelines.