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:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Brisket, haven’t posted in awhile

I was smoking a brisket yesterday and realized I haven’t posted in awhile.  I’ve done countless briskets and this one seemed to go the best for me, the stars aligned for some reason.  

- 12 lbs after trimming, smoked at 275 with a chunk of hickory.  
- both temp probes were within 5 degrees of each other the whole cook. 
- stalled at 160 for two hours.  
- after 11 hours, brisket was pulled at 198 when probing was met with little resistance. 
- FTC for 2 hours before doing the burnt ends.  

Mankato, MN - LBGE


Sign In or Register to comment.
Click here for Forum Use Guidelines.