Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket- Too Early?

OpusXcellentOpusXcellent Posts: 40
I put on an 12lb brisket on the egg at 250 degrees at 730pm hoping it will be done for a late lunch tomorrow (230pm). I am wondering if I put it on too early?

Comments

  • EggucatorEggucator Posts: 178
    You will probably finish a little early (Hard to tell).  If you do finish early, just wrap it HD aluminum foil, wrap in several towels and then put it in a cooler (FTC = foil towel cooler).  It will keep for a long time if you do it that way. Unwrap and only cut what you serve...It dries out quickly.  Good luck! Post pics of the finished product. 
    LBGE
    Zionsville, IN
  • KennyLeeKennyLee Posts: 504
    Agree totally w/Eggucator.  Just check temp in the AM (guessing 14-15 hours if the temp holds relatively steady), then follow those instructions.  You will be fine.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • lousubcaplousubcap Posts: 4,657
    The point will cook faster than the flat due to the fat content (point could be around 210*F when the flat finishes up.  So the doneness check is when you can probe the thickest part of the flat and get no resistance either direction.  Enjoy the eats!
    Louisville
  • So I go to bed around 10 last night with the egg at 250 smoking away, I wake up at 530, forgot to turn the sound on my alarm clock, and the egg is at 175.  Should everything thing be ok?  There was still a fire going and it was smoking it will probably take longer to get up to temp.

    Thanks for the help 
  • TonyATonyA Posts: 530
    I am probably starting to sound like a broken record, but I always plan to finish early. I like to rest pork shoulder and brisket at least 2 hours and never have trouble with 4. I once held a 12lb butt for nearly 6 hours FTC and was still 145 when I pulled it. The bark does soften a little but the meat is always tender.
Sign In or Register to comment.