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
Torn between two temperatures
Doing my first low and slow brisket. It's a 5 pounder that draped so well I could use it as a purse. But I'm drowning in too much good advice, so I'm here for more. The Ugly Brothers recommend a dome temp of about 180-200. Tim is showing about 225. I'm hearing anywhere between 1.5 to 3 hrs/pound. YIKES. Right now briskie is sitting on a rack over a drip pan full of Tequiza (someone gave me some...gotta get rid of it somewhere). That is all on a pizza stone. Dome temp sitting around 200. Handful of mesquite chunks providing a little smoke. [p]What do you think? hotter? cooler? longer? shorter? Just walk away and come back in 10 hours and see? Prozac?[p]M