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.

HELP....First Brisket

edited 1:24PM in EggHead Forum
I am doing my first brisket and I got it a Costco’s it is 4.5 lbs and about 3-4 inches thick. The thermometer in the Lg. Egg says 250 and its been on for 2.5 hrs. meat thermometer says 190… this possible? I have moved the thermometer in the meat to a second location same reading. Both thermometers have been calibrated using boiling method....HELP…is it done?


  • TennisbumTennisbum Posts: 228
    are you cooking indirect? if yes then I am not sure what is going on.
  • yes indirect...I am not sure if I should pull it off the EGG?
  • TennisbumTennisbum Posts: 228
    when you pick it up does it feel limber? or stiff?
  • CrueznCruezn Posts: 317
    If its done, the temp probe should go into the meat very easily, almost like butter. Were your thermometers calibrated recently?
  • CrueznCruezn Posts: 317
    Nevermind on the calibration question. I just re read your post.
  • BordelloBordello Posts: 5,926
    That's a leading questions if I ever heard one. :woohoo:

  • it feels fairly stiff
  • BordelloBordello Posts: 5,926
    :silly: :woohoo: :whistle:

  • fishlessmanfishlessman Posts: 22,885
    sounds way to quick, maybe you hit the same or another fat pocket, maybe take a third reading. if it is 190, wrap it with foil and add a little broth and Worcestershire and continue cooking, maybe even drop the dome temps some to slow things down. if you add liquid, only add a couple ounces worth, you can cook to a higher temp if its still not done, 205/210 internal, worst that could happen is that it will turn to pulled beef
  • Nature BoyNature Boy Posts: 8,521
    If your thermometer probe goes into and pulls out of the meat easily, then it's tender. Otherwise it needs to cook more. My guess is your cooking temp is actually higher than you think, and it may be 190 but can't be tender yet.

    If the bark is set up nice and getting dark, could be time to wrap in foil. Bottom line is cook it until it's tender.

    Good luck!
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
Sign In or Register to comment.
Click here for Forum Use Guidelines.