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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
HELP!!!! Brisket Temp Going backward.......
corey24
Posts: 386
in Forum List
Cooking whole brisket, temp rose to 200 and I thermo-pened. Wasn't quite done in some spots. Internal was 195 and not like butter yet. When I checked it was wrapped in foil. Since that time the temp has gone backwards. Been checking every 30 mins. Now reading 182 in both thermopen and maverick.....what's the deal?? Back wrapped in egg. Temp at 260. Meat also seems tougher now than before.
XL Egg Owner Since Dec 2013 - Louisiana
Comments
-
Don't worry..it'll come backGreen egg, dead animal and alcohol. The "Boro".. TN
-
@henapple what happened? Can it still be tender. Seemed so close to done now feeling tough.
XL Egg Owner Since Dec 2013 - Louisiana
-
Point and flat?Green egg, dead animal and alcohol. The "Boro".. TN
-
Categories
- All Categories
- 183.2K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum