Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

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.

quick brikset question

The brisket is in the stall which is fine.
My question is that the flat of the brisket is reading 187  and the point is 160.
Should I be concerned ?

also GO CANADA !!!!


  • If you end up separating the point, throw some beef stock in with the flat and whatever you get off the board.


    Caledon, ON


  • grege345grege345 Posts: 3,502
    It seems that is too late for the point to catch up. Is the point toward the back?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • lousubcaplousubcap Posts: 7,592
    Different but given brisket...Usually see the point running hotter than the flat due to higher fat content.  That's why the point rides to the finish-line with the flat and no worries about its temp.  You may want to check thermo position in the point.  FWIW-
    Louisville   L & S BGEs 
  • I'd cook the flat to 200 and if the point is still behind more than 10 degrees, I'd seperate, FTC the flat, and put the point back on until it hits 200. If the point is around 190 when the flat is done I'd FTC the whole thing and I bet you'd be good after about an hour.
    Houston, TX
  • pantsypantspantsypants Posts: 1,191
    Yeah thanks guys ! I think we are good now ! Thanks
Sign In or Register to comment.