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:
And @dmourati, you are not alone. One way I know that a brisket cook has been executed well is that the flat is moist and tender enough that I like it better than the point.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
Beautiful Color ....specifics ...time temp wrap method ? Curious
I use a BBQ Guru set at 225* and I don’t wrap. The time is, when it’s done. I usually start them at 11pm and check them around 7-8 am and then pull them when I feel they are done. I don’t use a probe in the meat. Just old fashion eyeball and feel.
Comments
Floyd Va
And @dmourati, you are not alone. One way I know that a brisket cook has been executed well is that the flat is moist and tender enough that I like it better than the point.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX