Quote:
Originally Posted by recruiterg
My tip for brisket is to cook it low and slow until you get to about 185 degrees. Then insert a probe thermometer into the meat. If it slides in and out with very little resistance - like butter - the meat is done. If it isn't done, continue smoking and check every 20-30 minutes until the probe test tells you it is done. It is done when it is done and you can't cook a brisket by temp.
Pretty good for a northern boy, eh?
Also, jealous about the big green egg. They are sweet.
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I've noticed the can't cook by temp. the thermometer test is the true test, and then you get to wrap it in tin foil and towels for a couple of hours to rest and slowly come down. I've done a couple, getting better at it.
yeah, I love the egg. I think I'll have some folks over this weekend so I can try my hand at ribs on it. 
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gearhead... (with a small garden)
1990 volvo 740 16vturbo, hx-52. Race car. 10.82@129mph
1994 volvo 940 wagon, turbo. 14.5@?. Good at hauling dirt, excellent DD
2003 Evo VIII, ams 35r, cams, etc. 440awhp, fun DD 11.6@123mph
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