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Thanks man, it's not hard to find the guts to try brisket with a sophicated tool like the egg. And there's so much info out here, it would take a lifetime to learn it on your own experimentation. Huge advantages are available to us, it's amazing.
I'll put them in Photobucket and remote link if that's ok. I'll check it out, thanks.
Also- it was SOOOO easy to probe this thing. No resistance anywhere, so I think it made it through the collagen conversion pretty well.
I'm sorry I wasn't more clear,I was kinda panic typing.
The beast cooked for 9 hours at probably 250* average.
It did reach 275 for a short time, less than an hour.
I probed sideways along the flat, diagonally through the thick part, and several …
Thanks man, I'll check the temp with my instant read and compare. If accurate, when I pull it, and wrap it in tinfoil, towels and cooler with mop sauce added. Sound good? You think it will stay hot until 6pm tonight? 5 1/2 hours?