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
Brisket Temps and Smoking Wood
Brisket sales are plentiful this week (.99 per #) with the approaching Jewish holiday. I have a 14 pounder lined up for this weekend and was looking for some temperature suggestions for a brisket this big.[p]Also what smoking wood does everyone prefer. I've used hickory the past few brisket cooks and was wondering if Mesquite or a Mesquite/Hickory mix would be better.[p]Where is the best place to monitor temperature: The flat or the tip? I monitored the temp towards the tip (thick end) the last time and the flat part was not as tender as it should be.[p]Thanks for the help,[p]CC