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

Rest after smoking

Smoked a 16 lb wagwu brisket at 225. Expected time was 17 hours, but it was ready in 12. Now resting in a cooler. Any thoughts on the cook time and how long the meat should rest? Last question. Cook fat side up or down?

Best Answer

  • JohnInCarolina
    JohnInCarolina Posts: 30,672
    Answer ✓
    Four hours is a decent rest time many swear by, but I think you can rest as little as two hours and as long as six.  You can go longer if you’ve really got a decent cooler and it’s packed in there with towels.  
    "I've made a note never to piss you two off." - Stike