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

Is the brisket done

bookswbooksw Posts: 212
My whole packer is at 194 internal and it feels soft on the outside and the probe goes in pretty much like butter but does hit a little resistance- maybe less butter-like after about an inch from the edge.  I am sitting on the edge of not knowing when to pull it off.  I want it to be perfect and MOIST.

What should I do???  Thanks :)

Charleston, SC

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