April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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Brisket and shoulder update/questions
Thanks for all the advice earlier in the week. I am currently cooking a 5 LB brisket and two 3.5 Lb shoulders. I put them on this morning at 6:00AM. The dome temperature has been between 200 and 230 deg. The brisket now has an internal temp of 176. It has just recently started to rise. The shoulders are at about 167 deg. [p]I was planning on being done around 5:00 - 6:00.[p]My question is: Should I lower my dome temperature to try and keep the briket temp from rising? Or should I continue on and pull it off when it gets to about 195 and wrap in foil & towels and put in a cooler?[p]If I put in the cooler will the meet continue to cook a little?
How long will it keep in the cooler?[p]Thanks for any advice you can give me.[p]Vogs