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.

10lb angus beef brisket !!!!

Eggbert 75Eggbert 75 Posts: 42
edited 7:42PM in EggHead Forum
Just looking for any last minute tips......was planning on cooking 225 dome temp, for 16-18hrs (or what internal temp is recommended?) I know smoke is kinda personal preference.....hickory? mesquite? Pics will follow can't wait till get to try'r sunday eve !!!!


  • I prefer a mix of hickory and apple me misquiet is too bold of a smoke...
  • Thanks thats a thought......i've mixed them before
  • smbishopsmbishop Posts: 1,966
    I am still a newbie, but for my 2nd brisket, I am going to try a 250 dome. I tried a 225 and it was too low for my cook.
    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • Probably too late for this one, but at the beginning of a cook, 225 dome will equal about 200 grid temp. I'd strongly consider 250 dome, which will give you what you want at the meat level. I go mainly by the grid level temp with my maverick on low and slow cooks. Worth the money, as they'll let you get some sleep too.

    I've only done one brisket and I used pecan for the smoke. It was great, as it gave it a mild, nutty smoke flavor which worked great with the pretty stout rub. My wife, who isn't crazy about a really strong smoke flavor, loved it too.
Sign In or Register to comment.
Click here for Forum Use Guidelines.