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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 is coming along nicely

Grand Oeuf VertGrand Oeuf Vert Posts: 1,628
edited November -1 in EggHead Forum
I put a 4lb Brisket on about 6.5 hours ago.
Internal temp has been 190 for about 2 hours.
It looks done. But is it? I'm getting nervous here.
Any suggestions?

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