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
Newbie to brisket here with some random thoughts/questions after reading many posts. First off, packer brisket is available at local Sam's Club so no problems on availability. My question is since I see so many posts regarding splitting the point and flat for burnt ends after the flat is done, would there be any advantage to separating them before the cooking begins in order to allow more surface area for the smoke to penetrate both parts better? In this instance, if it is possible to cook at a lower temperature for the initial smoking (say 200-210 degrees?) in order to extend the time for connective tissue breakdown in the flat while monitoring it with a Maverick,will the flat dry out too much? Thanks in advance for your consideration.
See der Rabbits, Iowa