I'm sure many of you saw Bobby Flay's new show yesterday where he cooked a large brisket @ 225° for only 8 hours (four out and four in foil) to an internal temperature of 185°. It looked great afterward but he sure doesn't want to call the Egg a "Big Green Egg" does he?
And the way he dropped the dome lid is going to crack it one of these days when the gasket gets broke in.
If he's the pro here, I've got lots to learn on the Egg.
Spring "There's A Reason Why I'm Not On TV" Chicken
Spring Texas USA