Who’s ready for football and tailgating? We are! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns
are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders
. We can’t wait to kick off another fall full of tasty food!
Coming to Atlanta for EGGtoberfest? 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 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.
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!!!!