Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!


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.



Last Active


  • Ok then.  Do I let it sit wrapped up in the cooler for the typical 2 hours, then unwrap and let it cool before putting it in the fridge?  I've heard that putting hot meat in the fridge is a bad idea. 
  • Thanks for the replies.  I made a decision about 10 minutes after my post to pull it from the egg and put it in a 250 degree oven for 3 1/2 hours.  I did not foil it and it ended up turning out just fine with a great bark.  It was a huge hit.
  • Wow.  I can't even describe here how amazing burnt ends are.  This was my first time and I was able to pull the point off after 1 minute of working it with the back of the knife.   I trimmed off the thick fat and chopped the rest immediately and put…
  • How long does it take to get from around 650 for searing down to 350 for the slower cook? also, @Sleev I'd recommend staying away from putting anything edible into garbage bags.  They likely aren't food grade and small amounts of chemicals in that…
  • Thanks @billyray, but do I take the point off immediately after removing the brisket, or do I let it rest (and how long) before removing the point?
  • What thermometer do I need to buy to do this?
  • I get B&B Lump Charcoal from Central Market (Texas) for $10.99 for a 20lb bag.  Of course it doesn't last quite as long as BGE and has a few smaller pieces, but for the money it's absolutely the best I've found.  Central Market also has a brande…
  • Thanks for advice to crank the heat up. I had the dome temp just north of 250 for the last 6 hours, and pulled it off at hour 18 when the internal temp hit 200. I double wrapped it in foil and towels and put it in the cooler for 2 1/2 hours. When…
  • I bumped the dome to 270 for the past 4 hours and the internal temp is up to 180.
  • dome temp. I'm bumping it up now. Thx!
  • I'm in a similar boat as mtnbikeninja. I put my first butt (12 lbs) on my large egg at 10pm last night and it's been pretty stable at 225. 12 hours in the internal temp of the meat is 160. Will I be able to pull this thing around 6pm at current t…
Click here for Forum Use Guidelines.