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

Brisket done early -- 7 hrs 'til dinner!

tmEGGer
tmEGGer Posts: 92
edited November -0001 in EggHead Forum
Per Dr. BBQ's book, I held grid temp at 235, but my 2 7+lbs brisket flats took about 2.0 hrs per lbs to get to 190 internal and they met the fork test. So here I am with 2 cooked briskets, wrapped in HD foil and towels in a cooler with 1 very hot firebrick (see, gassers are good for some jobs).[p]Any suggestions on how to handle or should I just stay the course?
· Share on FacebookShare on Twitter

Comments

  • drbbq
    drbbq Posts: 1,152
    NutmEGGer,[p]Just keep the cooler closed and they'll be fine. They may get a little too tender, but they'll eat real good.
    Ray Lampe Dr. BBQ
    · Share on FacebookShare on Twitter
  • tmEGGer
    tmEGGer Posts: 92
    drbbq,[p]Thanks, Ray. By the way, I really enjoy your book, and you have answered some of my posts in the past, which have been very helpful.[p]Using your BBQ Schmear recipe as a basis for an idea, I thought... rub + liquid = paste of goodness. So I substituted DP Cow Lick and Turbinado Sugar for the dry ingredients and Wild Turkey Bourbon instead of apple juice. I am salivating thinking about it.[p]Paul
    · Share on FacebookShare on Twitter
  • drbbq
    drbbq Posts: 1,152
    NutmEGGer,[p]Sounds good to me, although I would have probably saved the bourbon for drinking.
    Ray Lampe Dr. BBQ
    · Share on FacebookShare on Twitter

Categories