Perfect Brisket is Possible!

When you first get into using a Big Green Egg or GMG - you'll be tempted to get all the shiny accessories. I know I did. The good news is, some of the accessories are actually fantastic - and I can tell you that having a Meatstick (or 3) will 100% help you get your first big cuts absolutely perfect. There's a bunch of different brands - but the Meatstick has the largest WiFi range and definitely looks the coolest.

As 4 million websites will tell you, 195° F / 90° C is the internal temp you need to hit to get your brisket or larger cut of meat to that perfect point between falling apart and sliceable. I generally run most things by the BBQ Pit Boys when it comes to the final word.

There's a million different methods from that point on - some folks like to remove the meat once it hits 195° F and rest it for an hour. Others like to keep it at 195° F for at least 30 mins to ensure a softer texture. Some wrap it leading up to the internal hitting 195° F - others think wrapping is cheating.

At the end of the day, it really comes down to personal preference. I like my brisket closer to meat that 'fall-aparty' - but that's just me.

With the Meatstick, you'll know exactly when you hit whichever temp you're aiming for - and after only a few cooks you'll be getting your meat perfect every single time.

I'm normally not big on the smoking accessories, I prefer to get a feel for it - but these thermometers are a really easy, smart way to start your smoking journey and come in a variety of bundles that will suit your needs and budget.

Keep smokin'!