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Brisket and low cooking temps

edited 11:39PM 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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Comments

  • CampCookCampCook Posts: 157
    rossrich,
    I can't comment on the adviseability of going for 220 degrees for a brisket but i can tell you I was able to hold 174 degrees for about 48 hours. At that point there was plenty of lump left but there was a burn hole down the center that extinguished. This was done with a full load of lump, a well established fire and a Guru set to its lowest temp.
    I was smoking chilies at the time.
    Dave

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  • CampCook, don't let the temp get higher than 225* and then start choking down; it takes a long time to cool it down. For 225* my opening at the bottom vent is only open enough to slip a nickel in, i.e. almost totally closed.

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  • Hustling HareHustling Hare Posts: 105
    rossrich,[p]Chuck/Tx gives some pointers on getting to temperature of 225 deg. You can get an extensive discussion/tutorial from The Naked Whiz' web site[p]My experience with brisket is that as low as 225 is not critical. I have done mine lately at 240 deg dome with good results. 240 seems easier to maintain for me.
    [ul][li]The Naked Whiz[/ul]
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  • Chuck/Tx,
    I start my briskets 220, but after 4 0r 5 hours the egg creeps up to 300 dome temp. it likes it there, so I let it ride there, always great briskets.

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  • EddieMacEddieMac Posts: 423
    You've discovered the magic of the BGE....you did a brisket at 275 and it came out fine.....That's the magic of the BGE.....Smoking at 225 - 250 is a "sexy" meat smoking temperature....but running 250 - 275 is fine.....[p]Ed McLean...eddiemac
    Ft. Pierce, FL

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  • stikestike Posts: 15,597
    rossrich,
    25 degrees is not gonna change a thing...
    should be the same as always.

    ed egli avea del cul fatto trombetta -Dante
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