Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BRISKET... new to BGE, tips needed

just bought a large BGE. been reading up on tips and differ ways that people go about smoking their briskets. i have noticed that there seems to be a consensus to reach a internal temp of 180-185, as this allows the fat to render and meat to be tender. i guess my biggest question is how to reach this temp without completely drying out your meat? i have heard people say to wrap and then some say not to wrap? or to mop vs not to mop? just trying to get some ideas. tried a smaller brisket flat a few days ago and didn't reach that internal temp because i felt like meat was drying out, came out with good flavor but not nearly tender enough. any tips are much appreciated!

Comments

Sign In or Register to comment.