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.

Turbo Brisket

'Q Bruddah'Q Bruddah Posts: 739
edited 10:58PM in EggHead Forum
So much for planning. I left this morning around 7:30 AM with the dome at 230°F. I came home at just before 11:00 AM and the dome was still rock solid at 230°F but the internal meat temp was at 188°F. After a few minutes it hit 191°F and is headed to 195°F. Brisket looks fine, even good. Smells great. I checked the temps with an instant read thermometer and they are consistent. 11:10 AM sitting at 194°F Pulled and wrapped at 195°F

IMAG0186.jpg

The baby is asleep in its cooler.

Comments

  • Little StevenLittle Steven Posts: 28,747
    'Q Bruddah,

    Very strange. 3 1/2 hours for what looks like a whole brisket(?) at 230.

    Steve

    Steve 

    Caledon, ON

     

  • Little StevenLittle Steven Posts: 28,747

    Steve 

    Caledon, ON

     

  • 'Q Bruddah'Q Bruddah Posts: 739
    The meat went on at 6:30 but still!! I suppose I should check the dome thermometer but I calibrated it not long ago. And, yes, it it a whole brisket.
  • Little StevenLittle Steven Posts: 28,747
    'Q Bruddah,

    I don't want to cause a stir but I don't really believe the calibrating thing is good for bi-metalic scales. I have been through a lot of themometers and it seems every time I adjust one it doesn't work very well anymore. How big is the brisket?

    Steve

    Steve 

    Caledon, ON

     

  • 'Q Bruddah'Q Bruddah Posts: 739
    Tag said 12.29 pounds.
  • EggSimonEggSimon Posts: 422
    that´s strange...

    really fast, but looks great !

    Congrats !
  • 'Q Bruddah'Q Bruddah Posts: 739
    I guess the ultimate answer will be in the brisket itself and how it tastes.
  • Little StevenLittle Steven Posts: 28,747
    Man, that does not sound right to me. Maybe thirdeye or another more experienced brisket cooker will chime in. I have done quite a few and they have always been and hour a pound at the fastest. You can pull your dome thermometer out and stick the instant read in the hole for a comparison.

    Steve

    Steve 

    Caledon, ON

     

  • fishlessmanfishlessman Posts: 22,017
    does your gauge have a Celsius scale on it too, 230 c would be 446 f, then it may cook that fast :laugh: gotta ask cause ive seen that before :laugh: :laugh:
  • 'Q Bruddah'Q Bruddah Posts: 739
    No, Celsius here.
  • Looks good to me That was a fast cook
  • fishlessmanfishlessman Posts: 22,017
    there is something wrong with your dome gage or it was stuck in the meat, i sometimes cook brisket at 350 with some braising time and it still takes longer than that.
  • 'Q Bruddah'Q Bruddah Posts: 739
    This is the first reply that might make sense. The "big" end of the brisket was toward the front so I suppose that could have happened. But the thermometer is also pulled out quite a bit. The clip is on the outside. If this is the case, it makes me wonder what the actual temp might have been.
  • fishlessmanfishlessman Posts: 22,017
    just a tip for future cooks, the egg typically is hotter in back because of how the air flows in from the front. put the thicker end toward the rear of the cooker because it can take more heat, same will go for a turkey cook, those legs you want done more should be facing towards the rear of the egg, everyone puts them in backwards because it looks right and takes a better pic :whistle:
  • 'Q Bruddah'Q Bruddah Posts: 739
    It's all about the learning by doing, isn't it? Thanks for the tips. I just checked and the dome thermometer hangs less than an inch into the egg but I am sure that it somehow affected it.
Sign In or Register to comment.
Click here for Forum Use Guidelines.