We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
So I'm attempting my first brisket (approx.9 lbs I think) on the Egg and got it on a little late (noon here on the west coast). Don't have time for a 10+ hour cook. I've got the Egg churning along at about 275 degrees, cooking indirectly, and have the IT at about 164 so far. Questions are:
- What internal temp should I be shooting for to know it's done?
- Is it better to just do the whole cook indirect (I'm cooking indirect as I type) or should I foil it and leave it on for a couple extra hours in the foil to ensure it's nice and juicy?
As I said, the meat is on the grill so immediate answers will be appreciated. Thanks in advance fellas!!!!