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Is it possible?

250* brisket went on at 7 am mountain time.  Currently it is 1:22 pm. I am reading 200* internal.  Six hours?  Thermo probe goes in like a hot knife into butter.

Ernie McClain

Scottsbluff, Nebraska

(in the extreme western panhandle of NE)

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Comments

  • MrCookingNurseMrCookingNurse Posts: 3,983
    edited May 2013
    What's it weigh?

    I'd say you've need to recallibrate dome thermo


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • lousubcaplousubcap Posts: 6,082
    Make sure you  are checking in the thickest part of the flat...If so and it's tender then congrats-BTW cooking packer or flat and what size as all those factor into the cow and the finish-line.  FWIW-
    Louisville
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  • erniemcclainerniemcclain Posts: 357
    About 7 pounds.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • erniemcclainerniemcclain Posts: 357
    I have it in towels in the cooler until the Mrs is done working....two more hours.  I want to eat my arm off.

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • MrCookingNurseMrCookingNurse Posts: 3,983

    About 7 pounds.

    Yup, that's doable, especially if you were only off 15 degrees on your thermo.

    Listen to Louis!


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • erniemcclainerniemcclain Posts: 357
    Packer/flat??  Don't remember what the sticker said.  How can you tell the diff just looking at them?

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • erniemcclainerniemcclain Posts: 357

    BTW--this is brisket #1....ever.

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • lousubcaplousubcap Posts: 6,082
    edited May 2013

    Well-the brisket cook is a great ride-FWIW I have many more singles than triples or home-runs but always go again.  Below are some great references when you get the time-

    Check these sites for more info; http://www.amazingribs.com/recipes/beef/texas_brisket.html
    http://www.bubbatim.com/
    http://www.nakedwhiz.com/recipes.htm
    http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
    All the info you will ever need. Enjoy the journey-

    Brisket is about the most fun you can have-

    Louisville
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  • erniemcclainerniemcclain Posts: 357

    Forgot to take pics but it was done and good.  Cut it with a fork.

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

    ·
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