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 temp question

Spaceman
Spaceman Posts: 78
I’m smoking a brisket Travis style. The point temps about 10 degrees higher than the flat. 185 v 175. My plan is to go by probe feel to determine when done. Many suggest that 203-205 is the sweet spot. Is that 203-205 temped at the point or flat?  Thanks  for any responses
Norwell, MA. LBGE

Comments