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Brisket question

robnybbq
robnybbq Posts: 1,911
edited June 2013 in EggHead Forum
I have done one before and it came out great. I have one on the Egg now since last night at 9:30 @ 230-260 throughout the night.

Right now the point (fatty end) is 199-205 and tender while the flat side is 170 and tough.

Does his sound right? I do not want to ruin the other end.

Done temp shoul be 190-195ish correct?

_______________________________________________________________
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


Garnerville, NY

Comments

  • travisstrick
    travisstrick Posts: 5,002
    Stop looking at temp. Take it off when you have the texture you are looking for. I'd save the point before the flat.
    Be careful, man! I've got a beverage here.
  • robnybbq
    robnybbq Posts: 1,911
    So let it go until the flat is soft?

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • travisstrick
    travisstrick Posts: 5,002
    Nope. The flat sometimes won't get right. Take it off when the point is ready.
    Be careful, man! I've got a beverage here.
  • If you like the tenderness of the point take it off. If the flat is still not tender wrap in foil with a little beef broth and keep in egg until tender. Forget temp on the flat. The flat is done when you insert a small fork in the side and rotate it easily. Good luck
    Everyday is Saturday and tomorrow is always Sunday.
  • lousubcap
    lousubcap Posts: 32,170
    Your call but most "declare victory" when you can probe the thickest part of the flat with no resistance in or out and that's somewhere in the 195-205+*F temp range.  Point will be above 210*F  then as it has much more fat.  Enjoy the journey. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
  • robnybbq
    robnybbq Posts: 1,911
    Brisket done. Butter. Can't wait to eat some later. Now onto stuffed mushrooms and pigshots. Guests arrive at 1.

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY