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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

Today's Brisket - Thoughts

BoneDaddy'sBoneDaddy's Posts: 256
edited November -1 in EggHead Forum
I am going to put on a brisket late tonight for a 3 pm BBQ tomorrow. I was thinking of a mustard rub with a DP Dizzy Dust sprinkle. For a mop I was planning on a beer and vinegar concoction (sp?). If I run around 225 for 16 hrs (8#'er). Will I be done in 16 hrs?

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  • HitchHitch Posts: 402
    Should be no problem, but give yourself time to let it sit for a couple of hours. I like my brisket to sit for 2 and my butts to sit for 4. This was if your timing is a bit off, you have the wiggle room.

    Good egging! Have a great weekend!
  • You should be ok but cook to temperature of 195 to 200 deg. temperature and not rely on time. I don't bother with mopping, just rub it with what seems good, put it in the egg and don't look until the thermometer says it's done. I usually wind up cooking at 240, seems what the egg prefers.
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