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Brisket hit 156/160 in about 5 hours....
4Runner
Posts: 2,948
I realize I'm in plateau but I didn't expect my 14# brisket to get there so fast. Was planning on at least a 14 hour cook at 225 and we plan to have it for lunch tomorrow. Should I be worried? Any recommendations on when I should get up to check her? Thanks.
Joe - I'm a reformed gasser-holic
aka 4Runner
Columbia, SC
Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm
and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat
What am I drinking now? Woodford....neat
Comments
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I would check it every two hours. That's not based on anything that has to do with brisket-cooking. That's based on normal sleep cycles. It takes about two hours to get into and out of any meaningful sleep. When you get closer to the finish line you will need to adjust how frequently you check it.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Totally normal. You could stall for 6-8 hrs at 225. As long as you Know your thermos are right, sleep tight. I've had them stall for a very, very long time at 225. That's why I rarely cook that low anymore.Keepin' It Weird in The ATX FBTX
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Thanks for the input. I feel good about my thermometers as my Stoker and dome are both reading about the same. Still, like when I was a little boy on Christmas, it's going to be tough to sleep tonight.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
16 hours in and just hit 185. This is an SRF so it's ready. I knew I should have started a bit later in the afternoon yesterday but I'll wrap-up her up and let her rest until lunch. Can't wait. Merry Christmas BGE Nation!Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
@4Runner
What size SRF? I have a 13# on right now. Been on for almost 9 hours and its in the 155 range right now. I know it is in stall but it is probing pretty buttery all ready.
Medium, and XL eggs in Galloway NJ. Just outside of Atlantic City. -
To those of you cooking SRF brisket today you don't need or should want for anything else for Christmas. Great eats await. Better to be lucky than good any day!Merry Christmas-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Money! Pulled and let rest, then separated the flat, rewrapped with a bit of beef broth and into the cooler awaiting transportation to our lunch destination. Cubed up the point, added a bit of beef broth and the reserved juices and back on the Egg. Boys love them some burnt ends. No BBQ sauce is the consensus here.@rtt121 - Mine was 14.8# before I trimmed and this thing had a thick layer of fat on it. I wish I would have saved my graph from my cook but I'm guessing mine stayed between 155 - 165 for a good part of 8 to 10 hours. I bumped up my temp from 225 to 250 for the last 6 hours or so.Sorry - I forgot to take picks.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Money shot. It was outstanding.Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
Gorgeous. I'm a little jealous of all these SRF briskets going off today. We are having some fun with a prime rib roast last night, a cured and glazed shoulder ham today and I just sliced up 36 lbs of bacon. Still, SRF brisket is my jam.Keepin' It Weird in The ATX FBTX
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out-freaking-standing!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Fantabulous
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