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Brisket...take-3
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My dome temp is 265
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fusionhq said:Maverick kept an eye on temp for me overnight. Didn't go off once, stayed between 215 and 260 grate temp. Last night when I went to bed my dome temp showed 240-250. When I woke up this morning it was 315. Grate temp remained the same though. ??? Meat IT is 170.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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One leg is directly back
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I bumped mine again to power thru, but i haven't peeked so don't know what the bark looks like. Rockin along at 300. Finally hit 180 May be eating a little late for lunch.
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fusionhq said:One leg is directly back
You didn't change the vent settings during the night, so theoretically the same amount of lump is being consumed and producing the same amount of BTUs this morning. Thus, the average temp in the egg should be the same ... thus the plate setter protected grill temp has remained constant. But, now the hot gases off the fire are concentrated right under the dome thermometer and creating a "false" high reading.
I've had the same thing happen three times ... panicked the first time and started choking the fire down. The dome temp came down, but so did the grill temp. No panic the second time, but choking down the fire brought both temps down again. The third time I ignored the dome temp - as @TheShaytoon said to do - and everything worked out great.
On the last low-and-slow, I installed the plate setter with one leg forward to "shield" the dome thermometer, and even though the fire moved towards one of the forward facing spaces in the plate setter, the dome temp tracked the grill temp for the entire cook. Either that's the solution, or I'm full of it ... time will tell ... although, odds are that I'm full of it.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Digi q for the win. I got tired of those readings, too high too low, wondering whats going on. Peace of mind goes a long way.
Standing by for the results show.Seattle, WA -
Jeremiah said:
@cazzy which one would you suggest then?NPHuskerFL said:I hate you!!! I flagged down the FedEx guy but he wouldn't stop. :PJust a hack that makes some $hitty BBQ.... -
fusionhq said:Quick question. My briskets in the stall and the bark isn't what I want yet. Should I keep temp steady and just let it roll, or bump temp up?Just a hack that makes some $hitty BBQ....
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@cazzy-a bit of a thread hi-jack but thanks for the SRF free shipping info. Just ordered one for the coming weekend. Nothing but pure goodness right there!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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Jeremiah said:
@cazzy which one would you suggest then?NPHuskerFL said:I hate you!!! I flagged down the FedEx guy but he wouldn't stop. :PKeepin' It Weird in The ATX FBTX -
The thickest part of my flat is now 180. There are parts of the flat already probing like butter and at 200. What's the breaking point? Do I let the thickest part get buttery and risk overcooking the parts already there?
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Wow. I can't believe your still cooking. We went on about the same time and we already ate. Of course, I turboed the back end at 300.
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Sorry for the non answer, but I'm a novice.
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No kidding!! I went on at 1230 last night. 14.5# before trimming.
I have 170-200 meat temps through different parts. -
Also have not turboed. I am eating around 4, and was hoping to have an hour at least of rest.
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What is your grate temp? Where you at right now internal in the thickest part?Just a hack that makes some $hitty BBQ....
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fusionhq said:The thickest part of my flat is now 180. There are parts of the flat already probing like butter and at 200. What's the breaking point? Do I let the thickest part get buttery and risk overcooking the parts already there?
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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I have no idea!! I'm leaving it all on until I think it's ready to rest.
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Don't over think this Brian. Be the brisket.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Where is your meat probe?Just a hack that makes some $hitty BBQ....
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Carl, it's in what I believe to be the thickest part of the flat. I question myself whether it really is or not. I just pulled it off. Everything was buttery and jiggly. Some parts were 201, some 208.
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Alright...don't wrap it in foil. Just throw it on the cutting board.Just a hack that makes some $hitty BBQ....
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I'm drooling for the cutting board picsLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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Well?? Where's the money shot?
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Ate all the point and half of the flat. It was all pretty damn good!! I think the best part was the consistency allowing me to slice it perfectly.
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Nice!
Glad it turned out. -
Looks good to me. Nice job!!Just a hack that makes some $hitty BBQ....
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So the question is, was the prime worth the effort?
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