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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

hla ·

I've never cooked a brisket, but looking forward to it, can tell me what "Pit Temp" you used and also the "Meat Temp"


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  • tnbarbq, We have not done a brisket, but want to do it this weekend for Superbowl.  Since its just me and my husband I would like to get a small one about 3 lbs.  Can you tell me what "Pit" temp and "Meat" temp you are using and an approx time?  Th…
  • So what temps did you use, We have just purchased a LBGE and would love to do a Brisket.
  • Thanks for the comments, I will not worry about the salmon issue.
    in Salmon Comment by hla January 2012
  • I bought a 6 lbs pork butt and dome temp is at 250 and I would like to take it off when internal temp hits 195, any idea how long this would take?  We put it on the Egg at 8:00am.  This is our first smoke/slow cooking meat.
    in New to BGE Comment by hla January 2012
  • We just bought our "BGE" today.  Someone told me that if you cook fish, i.e, salmon that it gets into the walls of the BGE and its hard to get the smell out, your next few grillings of meat will have a Fish sort of taste, is this true?  
    in Salmon Comment by hla January 2012