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.

Temp probe placement in Brisket

NU2BBQNU2BBQ Posts: 98
edited 2:14AM in EggHead Forum
Should the temp probe be placed in the flat or point of a Brisket?

Comments

  • texasAUtigertexasAUtiger Posts: 154
    Flat. Ignore the readings in the point, it is all insulated in fat and will be fine whenever you decide to take it off.
  • NU2BBQNU2BBQ Posts: 98
    I thank you.

    Have an eggcellant weekend.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Flat.

    Mike
  • thirdeyethirdeye Posts: 7,428
    Here is a link to a brisket thread from yesterday. I posted a picture that shows probe placement

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=896823&catid=1
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Hey Wayne, check your e-mail.
    Thx
    Mike
  • NU2BBQNU2BBQ Posts: 98
    Thanks Thirdeye that helped. So 8 hrs into a 14 lb brisket cook and the temp is 166. I was figuring this beast would go 21 to 28 hrs at 1.5-2 hr/lb. Is this normal in that this temp will now hold for hours like a butt does?
  • thirdeyethirdeye Posts: 7,428
    Yep, briskets have a temperature stall too.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • NU2BBQNU2BBQ Posts: 98
    Better late than never. The brisket was done 6AN Sunday morning, 18.25 hr cook. Way too early for my guests but I wrapped it in several layers of foil and a towel to rest in the microwave (it's small and insulated), I reheated it (still wrapped in foil) around 2 until it got up to 195 and when I sliced it the juices flowed, the knife slid thru like butter, my daughter came in to see how it was coming, she grabbed a piece and felt like she was in heaven. It was a success, we just finished supper with leftovers and they were just as good if not better. Thanks for the help and info. No pics, too busy with guests and eating. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.