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
<p />Well, the 10lb. whole brisket is finished, and now what? I have 1/2 a day before the fireworks show/picnic and a egg going @ 240. I may have to run out and get some ribs to put on. I feel like I gotta cook something, anything!!! I'm addicted.
It took 12 hours and I pulled at 186 internal on the flat, the point is @ 178. I waited 1/2 hour, then separated the two, wrapped in foil, and in the cooler with towels she goes. I thought it was going to take longer than 12 hours. [p]