Brisket

boiler

I have tried brisket twice on the big green egg.  For the most part I have been cooking at about 225 deg.  I have been taking them off when the internal hits about 190.  Both times the outside and inside seem dry but have great flavor and bark using the mustard and rub application.  Am I taking the meat off too early or cooking it too long?

The Cen-Tex Smoker

I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.

I think you'll be happy

boiler

Thanks.  I will try that next time.

Sgt93

The Cen-Tex Smoker said:

I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.

I think you'll be happy

Noted! Going to try a small brisket soon. I have never done one before and was scouring the forum for info from you ) Thanks. 

Little Steven

The Cen-Tex Smoker said:

I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.

I think you'll be happy

Hey! I thought Travis was the Brisket King around here

Mickey

Little Steven we are into French Sauces now.

The Cen-Tex Smoker

Little Steven said:

The Cen-Tex Smoker said:

I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.

I think you'll be happy

Hey! I thought Travis was the Brisket King around here


Stirring the pot.......

travisstrick

Hear ye hear ye

I will allow cen tex to comment on brisket. He kinda knows what he is doing.

Little Steven

The Cen-Tex Smoker said:

The Cen-Tex Smoker said:

I cook mine at 275-300 on the dome and they are normally ready at 195-ish. Brisket is funny; As much as we say "cook to temp" around here, brisket is really "cook to feel". make sure the temp probe slides in the thickest part of the FLAT (if you aren't sure what this is, ask) like butter. Should happen anywhere from 190-200. You will find your briskets will be much more moist on the egg at a little higher cooking temps and a little shorter times. It's different than a big side box smoker so throw that thinking out. Try 275-300 and prepare for about 1-1.25 hrs per lb at those temps.

I think you'll be happy

Hey! I thought Travis was the Brisket King around here

Stirring the pot.......

Moi?
:-/