Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Brisket done too early

CsgCsg Posts: 17
edited November -1 in EggHead Forum
As you know I was smoking an 11.5 lb brisket. I put it on at 2:30 yesterday afternoon. When I awoke at 5:30 this morning the meat temp was 188 and the dome temp was 200. The fork test said it was done and I moved the polder around and it said that the 188 was correct. I removed the brisket (with difficulty- it tried to tear apart) and it is now in foil, a warm towel and in a cooler. Do you think it is truely done. I guess my dome temp must have gone up during the night.[p]Thanks Carolyn

Comments

  • Nature BoyNature Boy Posts: 8,298
    Csg,
    If your fork says it is done, and internal is near 190, you probably pulled it off at the right time. Why it finished in 15 hours I am not sure...but goes to show how every one cooks differently. It will still be steaming hot in 4 hours.[p]If you are not eating it until dinner, it would probably be advisable to refrigerate it, and reheat it for dinner.[p]Well, just remember...better early than late![p]NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • CsgCsg Posts: 17
    Nature Boy, Thanks for the quick response and the reassurance. We are probably eating around 1:00. I will let you know how it turns out.

    Carolyn

  • Nature BoyNature Boy Posts: 8,298
    Csg,
    It'll be perfect. Just wait until you pull that steaming chunk out of the cooler and unwrap it!! The smells will knock your socks off.[p]Enjoy!
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Carolyn,[p]Your brisket will come out great. I think it would be wise to not open the cooler during this six hour period and the meat should stay real warm. Let us know how it comes out.[p]Old Dave

  • JohnLJohnL Posts: 27
    Csg, sounds like you done good on the brisket. I think thats the main thing, tenderness, with a brisket. When you said you couldn't hardly get it off the grid without it coming apart says it's done. Mine is 10.5 lbs and I just got up and checked it, internal is 168 in the point and 175 in the flat. I got it on about 6 pm last night. I was going to get up earlier to make sure I still had fire, but I think this cook had a few to many Homebrews last night. :) But, all was well when I got up, still plenty of lump and dome temp at 240. Let us know how it tastes. I'm sure it'll be fine.[p]John

Sign In or Register to comment.