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
Brisket temp question
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
-
Others far more knowledgeable than me will be along to confirm for you (and perhaps to correct my understanding), but I think the target temp and probe feel should be achieved within the thickest part of the flat.
-
Ya the fattest part should be around that, I pull at 202 and let it rest for as long as I can. It's hard to mess up a brisket as long as u have steady Temps.
-
Thickest part of the flat to 202-205° or until it probes like buttah…….foil, wrap in towel, into ice chest (FTC). Let it rest for 3-4 hours……
-
-
Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
-
lousubcap said:Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.
-
lousubcap said:Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
-
Mark_B_Good said:lousubcap said:Don't forget to give it around 20-30 minutes on a cooling rack (to stop the carryover cook) before FTC.Visalia, Ca @lkapigian
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