As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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
. 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
Brisket question from a noob
I have never been to Texas so I dont think I have ever eaten a properly cooked brisket. The times I have cooked them, I have been disappointed.
I dont know what it is supposed to taste like but the final product tasted like pot roast with a smokey flavor. Is that right?
The last one I did I pulled at 205 and it was tender and fairly juicy. It cooked fasted than it was supposed to and the fat layer didnt render off properly. I cooked it at 250-275 and didnt wrap the brisket.
What did I do wrong?
-Jody Newell (LBGE & a mini BGE!)Location: Munford, TN Homepage: