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
Brisket help- is my fire out?
I am in the middle of my brisket cook and I am so tempted to open the dome that I thought I would post this for advice instead to keep me away from the temptation... I filled the firebox overfull last night with 90% new lump after making sure all the holes were clear. My temp has not gotten past 240 (dome) since 10 PM. At 6 AM I was at 220 with the daisy wheel 1/2 open and the bottom vent at 1/4 inch. At 7 AM I was down to 180 so I opened the daisy wheel all the way. At 7:40 I was still at 180 so I opened the bottom vent all the way. Now it's 8:20 and I am still at 180 (maybe a hair below). The meat has been at 162 the whole time...
Should I open it, take the whole thing apart, and add more lump...? I have never had to do that before for an overnight cook but then again my gasket is pretty well fried and I noticed last night that there was smoke leaking out one side through the gasket...