Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

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.

Tomorrow night's dinner is on

FiremanyzFiremanyz Posts: 650
edited September 2013 in EggHead Forum
Just put tomorrow nights brisket in. This will be my first overnight low and slow brisket. I have done two using the "Travis method" but none over night. Grill is settled in around 225 and I have some big chunks of white oak in with it.
image.jpg 750K
image.jpg 603.1K


  • Great pics, good luck!
  • Love the yard
  • DMWDMW Posts: 7,511
    Enjoy, I love overnight cooks.
    My Facebook Place where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit w/SS Cooking Grid
  • It's been holding between 210 and 220 with the outside air at 56 degrees. Im going to bed and ill check on it in a few hours.
  • Just went and checked the temp had climbed a bit. It was up around 280 to 290. I decided to open it and see what the temp of the meat was. So at ten hours it was 156 in the flat. Looks like I got a ways to go.
  • At fifteen hours it is still only 165 in the flat and 170 in the point. We are getting there but very slowly.
    image.jpg 903.2K
  • bo_mullbo_mull Posts: 348
    That looks good. I wish my family would eat brisket, I would cook me up a big ol piece meat like that. Unfortunately I am the only one that would eat it and most of it would probably go to waste.

    Cleveland, TN.

    LG BGE, PSWOO2, Stoker WIFI.

  • FINALLY done was on for almost 17 hours. I had to cut the tip off of the flat to taste it. All I can say is YUMMMM. Can't wait to eat it tonight. The second pic is a small cooler that I was able to fit it into.
    image.jpg 776.9K
    image.jpg 727.6K
Sign In or Register to comment.