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1st brisket - in trouble?

I've got my first brisket on the Egg and I was convinced things would go smoothly since my wife got me the BBQ Guru for my birthday.

Things seemed fine too...until I noticed the food temp stopped rising at about 110 degrees.  I switched over to the pit temp and it was at 220 degrees.  No issues, right?  My first thought was it hit the stall but it seemed really early based off what I've read.  I let it do it's thing for maybe 2.5 hours and with no changes, I figured something had to be up.  I pulled out my Maverick probe and threw it in there to see what it was reading at the grill level.  Low and behold, it was reading about 118 degrees while the Guru was reading 220 still.

I opened the Egg and changed the location of the guru probe and it changed to about 118...which matched the Maverick reading.  It's now worked it's way back to 220 degrees and I'm chugging along.

This is my first brisket and I've heard stories of failure and disappointment.  So I ask the pros: will the time the brisket sat idle (more or less) hurt it in the end or will it be okay since I didn't have the pit go up to high temp?


  • henapplehenapple Posts: 15,965
    Shouldn't. ..keep us posted
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • grege345grege345 Posts: 3,515
    I think your gonna have to raise the temp some if you want to eat it today
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

  • lousubcaplousubcap Posts: 14,703
    @StellarEvo-the idle is no issue-with your pit temp at 220*F you will be in for a long ride as noted above.  Most briskets finish (when you can probe the thickest part of the flat with no resistance) somewhere in the 190-low 200's temp range.  Don't know how big your hunk of beef is but I can see anywhere from 1 1/4 to 1-1/2 hours /# with the dome at around 260-280*F  (Don't do pit temp).  And each hunk behaves on it's own.  FWIW-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Thanks for quick replies.  Seems pretty encouraging.  I'm going to raise it up in a few.  I'm keeping an eye on it now to make sure nothing else goes poorly.

    My wife wanted to go to a new breakfast restaurant and it got me away from the house for the first time since I've owned the egg.  When we got home, I got to smell the aroma that the egg puts off and it was amazing!  I guess because I'm around that smell for 14 hours usually, I become immune.  After smelling that, I really hope it turns out as good as it smells (and finishes by dinner!).
  • Sorry for taking so long to update. I ended up foiling up to get it done by dinner time.  I threw some butter in the foil and you can see the melted butter in the pictures.  It turned out really juicy and pretty tender with some good smoke flavor.

    Thanks for the help.  It encouraged me during the cook!

    I took a few pictures:

  • pantsypantspantsypants Posts: 1,191
    Oh this looks nice !!
  • that looks pretty good. i suggest next time you bump up the temp to 260
    Austin, Texas
  • lousubcaplousubcap Posts: 14,703
    Eggcellent result.  Bet that was some great eats.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • saluki2007saluki2007 Posts: 3,179
    Good looking brisky!
    Large and Small BGE
    Morton, IL
    Your 2017 official unofficial Egghead Forum NCAA Bracket Challenge champion.

  • Thanks for all the great comments.  I was almost convinced it wasn't going to turn out well but, thankfully, the Egg hasn't failed me yet.

    It's a testament to the Egg itself and this forum for being so active and full of experienced Eggers that are always willing to help.
  • YEMTreyYEMTrey Posts: 5,290
    That's a moist looking briskey right there!  
    XL and a Mini Max Egg in Cincinnati, Ohio

  • smokesniffersmokesniffer Posts: 2,016
    Could I have a slice or two please.
    Large, small, and a mini
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