Jamie Thingelstad

Brisket came off after 15 ½ hours on the Big Green Egg.…

Brisket came off after 15 ½ hours on the Big Green Egg. Internal temperature between 205-210. Rested for 30 mins in tinfoil and was fall-apart delicious on the cutting board. 🤤🔥

Smoked brisket with probe thermometers on a Big Green Egg kamado grill, backyard playground visible in background.
More in Cooking · March 2016 Two Drummer’s Smokehouse

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