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Problems smoking a small brisket



  • OilponyOilpony Posts: 49
  • OilponyOilpony Posts: 49
    I.T. is 168 and I just wrapped the meat. Dome temp is 300.
  • doing great man, one more thing, you are prolly about to hit the stall, since you wrapped you should drive through it quicker, but dont panic if the temp hangs in the 170's or even goes up and then down a few degrees  perfectly normal


  • OilponyOilpony Posts: 49
    I turned the cooking temp up to 350 and the meat thermometer says 197 already.
  • lousubcaplousubcap Posts: 17,985
    Just make sure you measure the finish-line by the flat and not the point.  Point can run to around 210*F+/- and the flat will lag by around 10-15 *F.  Use the "probe slides in and out like butter" in the thickest part of the flat to make sure you are there.  And don't slice til ready to eat and always against the grain.  Enjoy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • Well what's up doc?? Results?? Hoping turned out good. In living through you guys that have cooks going on now I'm away from my egg


  • I shoulda known! This group is just about as twisted as yours truly! Cen-Tex ... I'm keepin' my eye on you. What is it they say about Texans in some circles? Somethin' and steers and ... How does that go? :)) I guess that was decidedly politically incorrect. I'm gonna have to talk to the priest about that in confession.

    I don't see any horns on you boy :)) I have one VERY BIG horn and I ain't no unicorn! Keep your daughters off the street ... Nah, my lady would held me ... Ah well, those were the days!

    :)) :))
  • OilponyOilpony Posts: 49
    I just took it out of the cooler. I'm not so sure. I'll let it sit for a little bit
  • OilponyOilpony Posts: 49
    The rub is falling off, that can not be a good sign
  • OilponyOilpony Posts: 49
    Actually, I put to much rub on it. If anything it is to spicy but it is pretty moist!!!!
  • OilponyOilpony Posts: 49
    edited January 2013
    It's not pretty but it is not bad. My 14 year old gives it a thumbs up, he is a tough brisket critic also the one that is known as, "she who must be obeyed" likes it. Guys this is major progress for me. Thank you to all of you for your help, comments, hints and encouragement. I look forward to cooking one again in a couple of weeks.
  • BrownieBrownie Posts: 1,023
    Look at all those juices! Looks like you nailed it!  =D>
  • Well done sir!!



  • Plano_JJPlano_JJ Posts: 448
    Dont see anything wrong with those results! Enjoy.
  • looks good to me.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • henapplehenapple Posts: 15,986
    Great job...I'm doing a small tomorrow.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • R2Egg2QR2Egg2Q Posts: 2,122
    Nice job!
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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