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"Stone" age brisket

BeliBeli Posts: 10,751
edited 8:50PM in EggHead Forum
Put two 9 pound briskets, around 18 pounds total, on the egg this morning at 8:00 AM......
2Briskets19pounds.jpg
sorry about the stone age accesories.but apart from the plate setter you can´t get any in this part of the world....so I just have to make do with what I have plenty of...stones...... to add a second grate..... anyway, I´ve done many briskets before...but this is my first cook of two simultaneously.....and am worried with having them ready on time by about 10:00-11:00 PM, when I plan to have 10 very hungry couples waiting to eat.....dome has been at 230° since the beginning (about 6 hrs now) , and am wishing to attain an internal temp of 185°.190°......do you think I can make the time???? if not, would increasing temp to say 300°
accelerate the cook...any quality tenderness loss there???? or shal I come out with the heaviest steel armour to announce a delay ......... :blush:

Comments

  • SqueezeSqueeze Posts: 707
    What is the internal temp right now? 300 will not take away from any tenderness. If it is getting to be like 2 hours out from dinner and you are still sitting in the 160-170 area, pull them and wrap them in foil with a little apple juice or au juice or beef broth. Put them back on the egg til you hit the temp you want. They will be good.
  • Second what Squeeze says..main thing is to keep them from drying it out iffin you crank the temp a bit
  • BeliBeli Posts: 10,751
    Good idea....... I normally do the wrapping at the end.......I¨ll follow your advise Thanks.
  • BeliBeli Posts: 10,751
    Thank-you!!!!
  • Car Wash MikeCar Wash Mike Posts: 11,244
    The only difference I would do from what squeeze said. Is to bump temp up earlier and foil earlier. Better to be early than late. You can wrap in towels and place in a cooler. Your eating late remember that.

    Mike
  • BeliBeli Posts: 10,751
    So I do not put them back in the egg after foil.....instead I put them in a cooler???? TKS Mike
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Get temp up quicker and foil quicker. Basically what I'm saying is finish the cook quicker. I wouldn't wait 2 hours before foiling. They will stay warm in the cooler for a couple hours.
    What is your internal temp, now?

    Mike
  • BeliBeli Posts: 10,751
    175° internal...on the brisket higher in the dome
  • BeliBeli Posts: 10,751
    Mike I´m just realizing Forum time is two hours ahead of local time .....so the 175° internal reading was taken at 4:11 PM local time....does this change things for me??? TKS
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Just need internal temp of brisket. If it is 175 your doing great.

    Mike
  • BeliBeli Posts: 10,751
    Internal got to 190° put fork in & they are really juicy & tender... foiled them and put & in the ice box.... why is it that it took less than 10 hrs to cook???......19 pounds.....Dome remained 230 all the cook....isn´t it supposed to take longer????? I also had a drip pan with red wine.
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