Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Brisket flat question?

ATXATX Posts: 98
edited 2:47AM in EggHead Forum
Happy Easter all. Got up at the butt-crack of dawn and tossed on a 5.5lb flat. Internal temps at about 155 now. Should I let 'er rip all the way to 195 like a full brisket or should I pull at a lower temp and foil? Oh yeah haven't even opened the egg once yet. Gotta love that.


  • 02Roush202Roush2 Posts: 119
    I am not an eggspert but I did cook my first brisket (6.2 LB flat) Friday and it came out great. I cooked it at a dome temp of 230-240 and took it off around 195 internal. I did the "fork" test before pulling it out of the BGE. I let it rest for a couple of hours wrapped in foil and towels in the cooler before slicing. I did not foil or baste the brisket for the 9 hour cook period. Plenty of advice if you have time to search it here on the forum. Good luck!
  • ATXATX Posts: 98
    Thanks, think I'll let 'er go to 195 then pull. That should give the wife plenty of time to make her famous borracho beans & tater salad. Enjoy the holiday.
  • 02Roush202Roush2 Posts: 119
    How did the brisket turn out? We just finished our leftover brisket last night by chopping it up and adding it to a pot of homemade vegetable soup. Pretty good stuff!
Sign In or Register to comment.
Click here for Forum Use Guidelines.