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

Want to see how the EGG is made? Click to Watch

Weekend Brisket.

Options
FlyingTivo
FlyingTivo Posts: 352
edited August 2014 in Beef
Pulled an all-nighter on Sunday for a Prime Brisket @11.5Lbs from HEB:

Tried to run 225ºF on my XL with BBQ Guru, but for some reason the egg would not like it.
So i up it to 230º which held fine. It went in at 10PM, with a light dusting of SaltLicks Rub. The brisket
came out at 9Am at a197ºF internal.
The Wife made some Mac&Cheese, with some white bread.  The flat was just about to go to the dry side
but the side of the point was very moist, so this lead me to give away to my parents most of the flat and kept the
the other half for myself!
Remainder to check Internal Temp with Prime cuts to 190ªF and go from there.

imageimageimageimage
Men, easier fed than understood!!
· Share on FacebookShare on Twitter

Comments

Categories