Big Green Egg owners

kydsid · 04-23-2014, 02:13 PM

I duuno about the whole turbo thing on egghead forum. I've seen the posts though.

I can tell you though I've been making brisket for a long time and I stopped cooking it at 225 or below a long time ago. Most of my brisket it 225-275 until the meat hits the stall point and then I raise the temp to 325-350. Not had a complaint from anyone yet.

Enjoy your experiments Markem. One of the best parts of BBQin

04-23-2014, 02:13 PM	#24
kydsid Ditat Deus Join Date: Apr 2009 First Name: Jason Location: Among the Pines Posts: 2,361 Trading: (46)	Re: Big Green Egg owners I duuno about the whole turbo thing on egghead forum. I've seen the posts though. I can tell you though I've been making brisket for a long time and I stopped cooking it at 225 or below a long time ago. Most of my brisket it 225-275 until the meat hits the stall point and then I raise the temp to 325-350. Not had a complaint from anyone yet. Enjoy your experiments Markem. One of the best parts of BBQin __________________ Check out the Cigar Asylum Newbie Sampler Trade

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