Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

[NEED HELP!!] Brisket ala FlaPoolMan QUESTION

NooBBQNooBBQ Posts: 134
edited 4:10AM in EggHead Forum
I am going to do a pre-trial for a large party and try PoolMan's recipe that calls for a whole brisket cut in half.

1.5 hr each side at 250 direct, then another 4 hrs in a steamer tray with liquid.

My question, for this trial I have a 2.5 lbs piece of brisket, how much should I change my cooking times, also what should I be looking for when it is ready to come off?



  • FlaPoolmanFlaPoolman Posts: 11,670
    about 1 hour each side just for some nice crust then probably 3 hours covered. when it falls apart when you try to lift it it is done.
  • NooBBQNooBBQ Posts: 134
    Thanks Pat :woohoo:
Sign In or Register to comment.
Click here for Forum Use Guidelines.