Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket Temp question?

I put my Brisket on at 12:15am. I've been cooking it at 250 degrees. I reached 185 degrees about an hour ago but it has dropped to 176 as of now. Am I in the stall or plateau stages. This has been my nemesis and I want to hit a home run finally with a Brisket. I decided not to foil through the cook until I pull to wrap and sit in cooler. I appreciate any help on the temp question. Happy 4th to you all....


  • YEMTreyYEMTrey Posts: 5,666
    Welcome to the stall. Relax, grab a drink, and enjoy the ride.

    Regardless of temp, when you can probe the meat and it feels like butter it's done.
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio

Sign In or Register to comment.
Click here for Forum Use Guidelines.