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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

7 pound brisket flat for the weekend, how long?

edited 3:37AM in EggHead Forum
Got a 7 pound brisket flat for the long weekend, planning to do the Dizzy Pig Cow Lick 50/50 with Turbinado sugar for the rub.[p]I'm wondering if this size brisket is a candidate for an overnight cook or will it be done too soon. Planning to do indirect over a dry drip pan on a V-rack.[p]Thanks for any suggestions, the forum has been of great help to this new egger.

Comments

  • FireballFireball Posts: 354
    Arkansas Egghound,
    Plan on 1 1/2 to 2 hours per pound. That comes out to 10 1/2 to 14 hours.
    gary

  • Arkansas Egghound,
    Don't believe the 200 degree meat temperature for a flat. I pulled one at 185 and it was way over cooked. Sunday I cooked a flat to 158 internal - it was much better. 5.5 pounds took about 9.5 hours.[p]What internal temperature did you cook to?[p]Charlie

  • RexRex Posts: 16
    Charlie, What is it with a brisket? Some times they turn out grainy, almost unchewable. Other times they are the most tender and delicious bite of meat to be found.
    Do you know the secret of how to make brisket perfect every time?
    Rex

Sign In or Register to comment.
Click here for Forum Use Guidelines.