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 cooking...question

MeatosBanditosMeatosBanditos Posts: 259
edited 12:29AM in EggHead Forum
I put a 10.5lb whole brisket on the egg this morning at 1:45AM (cold, right from the fridge). I have a DigiQ II so I know the temp has been at 235 consistently, now its in ramp down mode.

My question is should the meat already be at 184 degrees? I will check at 190 degrees to see if other spots are done as well. It just seems really fast to me. It's been on nearly 9 hours, I suppose it could be fine, just not comfortable with the speed. My goal is to eat this for dinner tonight, I know I can probably put it in foil and the cooler for quite a few hours, but now I'm looking at potentially having to re-heat it.

The brisket I cooked last weekend was a pound more, but took 12.5 hours to cook. I was hoping for a good 11 hours out of this guy.

Any thoughts? Comments and advice is certainly welcome.

Before I forget, the one thing different about my setup this time is that I placed my plate setter under the fire ring as opposed to on top of it like I had done previously. I have an XL and had read that people say to put the platesetter between the firebox and fire ring. To me this seems really weird since the stone is on top of the lump basically. Whatever, it's had no problem keeping temp.



  • fiver29fiver29 Posts: 628
    I'm not sure setup should matter. There are so many factors that influence the cook. Outside temp, pressure, etc. Sometimes it cooks fast, sometimes slow, sometimes at regular speed. I have stopped trying to guess when it will finish. I have been the same way. But after a few fast cooks and a few slow cooks.... and they all turn out great!..... I've given up trying to figure it out.
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • civil eggineercivil eggineer Posts: 1,547
    I would move the meat thermometer once when it gets about 185 to verify and pull. You also may be sitting in the plateau which can go on for hours. Good luck, you will be greatly rewarded.
  • UnConundrumUnConundrum Posts: 536
    Quality of meat will affect the cook too... Try a wagyu brisket some time... really goes fast :)
  • Thanks for the feedback everyone. It's reached 190 and I repositioned the thermometer and it read the same elsewhere...good to go I guess!

    I'm sure it will taste great, the last one was phenomenal!
Sign In or Register to comment.
Click here for Forum Use Guidelines.