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To add to the conversation, I found this article interesting on how important the rest is for improved brisket quality.
So the wife and I finally had some brisket and although, the smoke ring was minimal, it had a lot of flavor. Good flavor penetration from the rub, not enough smoke flavor though. Overall, if I had to grade it I'd say a solid 'B'.
I pulled it off at 188 since the probe test said it was ready (perhaps because it was USDA choice?). Another hour or two more on the egg might have resulted in a comparable space rock. I don't know. I'm looking forward to slicing it to see what ty…
225 grate 178 internal. I've been in the stall for a couple of hours. Probably be done mid-afternoon at this rate.
Yours sound like it might be done about the same time. The stall can last for quite a while.
The brisket was incredibly flavorful. A better smoke ring than last weeks. It wasn't dry but it wasn't as moist as last weeks. The bark/smoke ring was just a tad on the chewy side on what I prefer but I think going back to a smaller 10-12 pounder…