Big Green Egg owners

[kydsid]

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

[Steve]

Originally Posted by kydsid

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

True this! Some of my best discoveries have been thru experiments gone wild

And most of what I do is around 235-250 these days...

[OLS]

Originally Posted by kydsid

Not had a complaint from anyone yet.

WELL.....I understand the COWS are no fans.

[Steve]

Originally Posted by OLS

WELL.....I understand the COWS are no fans.

Cows are BEGGING to curl up in my smoker...