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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Brisket and low cooking temps

edited November -1 in EggHead Forum
I have been using my BGE for about 2 years now and I praise it every time I use. One thing I still haven't been able to do is to maintain a very low temp of 220 - 230 degrees. I made a 10 pound brisket 3 weeks ago and the best I could do was 275 degrees dome temp. The brisket cooked in about 10 hours and was not dried out or over done. [p]I am planning to do a 20 pounder in about about a week, so I am concerned with the additional cooking time it will dry out. [p]What do I need to do to get the temps down to the 220 range? [p]As it is right now, my daisy wheel on the dome is barely open as is the lower vent door. [p]Any suggestions would be appreciated.[p]RossRich

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