Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Brisket Question

ATXATX Posts: 98
edited November -1 in EggHead Forum
Morning ya'll,

My post Independence day brisket seems to be stuck at 189degrees, I was going to pull it off at 195.

Also this 13lb'er has only cooked for 16hrs & 45 min. I expected it to take much longer.

Should I give her more time or just pull that sucka off now?

Thanks fellow eggers. Hope ya'll nursin' those hangovers with a little hair of the dog.

Saludos de Austin Tejas,



  • Celtic WolfCeltic Wolf Posts: 9,768
    Patience is a virtue that is REQUIRED for low and slow cooking..

    Be Patient...
  • ATXATX Posts: 98
    Yes but me so hungy! Kidding aside, you think I should pull at 195 or even 200? WWCWD? (What would Celtic Wolf do?)

    Saludos, Amaury
  • Celtic WolfCeltic Wolf Posts: 9,768
    I would wait till I could twist a fork in the flat easily and make me a sandwich whilst I wanted :lol:
  • ATXATX Posts: 98
    Haha. Good advice, have to try that next time. I just pulled 'er off. 195 temp in the thickest part of the flat. 200 in the thin end. I wrapped the thin part of the flat in foil the last 4.5hrs of the cook.

    Brisket's wrapped in foil and resting for a half hour now.

    Time to make my cider slaw (can't stand mayo) and heat up the Ranch Style beans.

    Ahh nothin' like a day off with home cooked BBQ!
Sign In or Register to comment.