Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!



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

Can this be? (fast brisket)

12-13 pound full brisket.  On for 3.5 hours.  Grate temps running from 220 to 270 (unreliable dome says lower).  Internal is 169.  wth?  I need this to go another 12 hours!
·

Comments

  • QDudeQDude Posts: 591
    I did a 17 pounder last weekend at 275 that only took 7 hours!  I don't know how it could possibly have been done that soon, but it was probe tender and delicious!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

    ·
  • QDudeQDude Posts: 591
    I did a 17 pounder last weekend at 275 that only took 7 hours!  I don't know how it could possibly have been done that soon, but it was probe tender and delicious!

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

    ·
  • batboybatboy Posts: 25
    QDude, I so did not want to hear that.
    ·
  • QDudeQDude Posts: 591
    It was a mystery how it could finish that quick.  If your's gets done early, foil it, wrap it in a towel, and put it in a cooler.  It will stay hot for a long time.

    A northern Colorado Egghead since 2012!

    XL and a Small BGE.

    ·
  • cazzycazzy Posts: 7,363
    batboy said:

    12-13 pound full brisket.  On for 3.5 hours.  Grate temps running from 220 to 270 (unreliable dome says lower).  Internal is 169.  wth?  I need this to go another 12 hours!

    That's pretty quick, but you'll still likely hit the stall pretty good.

    How long has it been since you calibrated your dome thermo? What are you using to monitor grate temp? Do you have a thermapen?

    Just a hack that makes some $hitty BBQ...
    ·
  • BOWHUNRBOWHUNR Posts: 1,433
    No way.  Something has to be out of calibration.

    Mkie

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
    ·
  • batboybatboy Posts: 25
    Hit a solid stall around 170 not long after I started this thread.  Problem is that it's 12.5 hours in and temp is 195-200 throughout.  Probing like butter everywhere but the thickest, centermost flat.  I can maybe push it another hour, but think this baby is going to be done in well under 1.5hr/lb.  Temps were 225-260 for the majority using a Maverick 732 at grate, crappy analog in dome, and thermapen for meat.  Not supposed to slice and eat for over 8 HOURS!!!!!!!!!!
    ·
  • travisstricktravisstrick Posts: 4,767
    All is well. I just took off two 15lbers.

    I cooked them at 275 grate temp and it only took 10 hours for one and 11 for the other.
    Be careful, man! I've got a beverage here.
    ·
  • henapplehenapple Posts: 13,834
    30 lbs of brisket?
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • Same here, cooked a 15lb that i was expecting to take a lot longer finish in 11 hours. Temp stayed around 275 grate.
    ·
  • travisstricktravisstrick Posts: 4,767
    henapple said:
    30 lbs of brisket?
    Ya mon. It's FTC right now. It looked as good as any ive made so far. 
    Be careful, man! I've got a beverage here.
    ·
  • cazzycazzy Posts: 7,363


    henapple said:

    30 lbs of brisket?

    Ya mon. It's FTC right now. It looked as good as any ive made so far. 

    I'm sure the CAB helped with that!
    Just a hack that makes some $hitty BBQ...
    ·
Sign In or Register to comment.