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
Normally I wouldn't bother such an august body with a silly question about cooking time but my better half is out of town and I hope to suprise her with a perfectly cooked beef brisket (which would be a first for me - grin).[p]My recipe calls for cooking a 6-7lb brisket for 2 hours @ 240 degrees, then wrap in foil and cook for about another 3 hours (foil wraped) @ about 180-190. We'd be eating a 6lb brisket for weeks, so I want to go with about 3lbs of meat. Since the meat is 1/2 less is cooking time also 1/2 less? I know I need to get the internal temp up around 145, just want to know when to put the thing on.[p]Thanks for the assist![p]Kelly