We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
OK, a short while back I tried to make pulled beef. And it was good, but not pull-able. http://eggheadforum.com/discussion/1140100/chuck-roast-first-pulled-beef-kinda#Item_14
Tonight is take 2. Same rub, about 3.5 lbs. cooked from 250-280 with some hickey chunks.
I put it on at 3, and it went for the first hour was on above the drip pan with lots of smoke. After one hour, I wrapped it in foil, and put it in the drip pan in case the foil ripped. I still do not want to loose any of that juicy goodness.
Here are some pics:
Bx - > NJ ->TX!!!
All to get cheaper brisket!