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 Question??

Nature Boy
Nature Boy Posts: 8,687
edited November -1 in EggHead Forum
Howdy. Still wound up as ever about this eggfest thang! My brisket has been cooking for 8.5 hours now, and internal temp is already at 160! Never seen one move like this. Calibrated dome thermometer and checked polder before the cook. I moved the probe to a new location, and was surprised how easily it slid in. Temp 161 there too!![p]For a 10 pound brisket, that seems awfully quick. The dome temp has been in the 240 range most of the time. Never seen a brisket cook this quickly, except when I tried Elder's 270 technique. Any ideas?? Maybe I will get a super long plateau on this Choice chunk-o-chest.[p]Was expecting 20 hours, but twas not to be??[p]NB
Twitter: @dizzypigbbq
Facebook: Dizzy Pig Seasonings
Instagram: @DizzyPigBBQ