I got a big green egg about a month ago and have done ribs, chicken, etc. finally had time to get a brisket going and have a question. I put it on this morning at 6:30 at 225. It's 5:30 and still sitting at 165 (internal temp) Egg temp is steady between 220-230. It's a smallish 10.5 lb brisket. Time wise at 50 minutes per lb, I should be done. Temp wise I have a ways to go. What am I missing other than more time ?
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Originally posted by Larryf250 View PostI got a big green egg about a month ago and have done ribs, chicken, etc. finally had time to get a brisket going and have a question. I put it on this morning at 6:30 at 225. It's 5:30 and still sitting at 165 (internal temp) Egg temp is steady between 220-230. It's a smallish 10.5 lb brisket. Time wise at 50 minutes per lb, I should be done. Temp wise I have a ways to go. What am I missing other than more time ?
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Originally posted by BrandonH View PostI've had briskets hold at the stall for over 4 hours...it can be frustrating, but I wait it out. I'm not a fan of wrapping any of my bbq in foil, so I let it go.
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What is your reason for not wanting to wrap? You only risk losing moisture by not wrapping.
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Originally posted by TC View PostWhat is your reason for not wanting to wrap? You only risk losing moisture by not wrapping.
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Originally posted by bigbad243 View PostBecause you might as well just cook it in the oven then. The only reason needed for wrapping is for people that don't know what they are doing or when it is done to keep it from drying out. When you wrap it at 160 you will not get a good bark either because it isn't fully developed yet and what is there gets ruined because of the steaming when wrapping.
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Originally posted by bigbad243 View PostBecause you might as well just cook it in the oven then. The only reason needed for wrapping is for people that don't know what they are doing or when it is done to keep it from drying out. When you wrap it at 160 you will not get a good bark either because it isn't fully developed yet and what is there gets ruined because of the steaming when wrapping.
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