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For those of you with pit controllers...
ponder
Posts: 77
So, I am a new(ish) Egg owner. Wife got it for me for Father's Day ( how lucky am I?). I have done a few racks of baby backs, a paella, pizzas and the egg version of naan bread. (I just love this thing). I recently got a FlameBoss controller, and I am going to try my hand at my first ever brisket, a 14 pound Choice packer I picked up at Sams club. I have been reading as many threads regarding brisket as I can find and I have watched those who have put up videos on YouTube doing brisket on the egg...but what I haven't found an answer to is when using a pit controller, where is the best place to put the the meat probe? I figure if I put it in the flat, the point will be way underdone...and if I put it in the thickest part of the point the flat will get overdone...
Bloomington Springs, TN...
LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
Comments
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Put it in the thickest part of the flat. Don't worry about the point, you won't/can't overcook it.NW IOWA
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The point will cook faster than the flat due to the higher fat content. If you put it in the flat, the point will not be underdone.NW IOWA
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Thanks! I know the egg is supposed to be great at holding a steady temp, but I figured I'd get a controller for now since I am so new at this...plan is to do some gradually longer cooks without the controller while I am getting some experience under my belt and becoming more familiar with the Egg...Bloomington Springs, TN... LBGE, charcuterie, winemaker, cheesemaker, experimental plumber and approximate carpenter. Selective misanthrope and budding retrophrenologist.
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Philly35 nailed it... Thickest part of the flat.XL BGE - Med BGE - Mini BGE - Traeger Pellet GrillsHillsboro OR
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