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!
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I decided to have fun with my XL this afternoon and smoke 2 brisket flats (8lb and 8.5lb) at 325*-ish. I usually smoke whole packer briskets at 225-250* until I hit 185* in the thickest part of the flat. I may have a hit or I may be drinking my sorrows away with some nice Saint Arnold Spring Bock...either way, I win.
8lb & 8.5lb Cryovac Angus flats
Ozark Oak Lump
Drip pan with water and beer
Dry rub (one with Hinze's Brisket Rub and the other with course sea salt, course ground pepper, and garlic powder)
Fat side down
I decided to go fat side down in hopes to not "leatherize" the bottom 1/4 inch of my briskets. We will see how that works out. Made my own sauce last night, hopefully it isn't necessary. I'll try to get some after pics. Plate setter is white because I went nuclear yesterday to clean the egg a bit.