Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
don't all click at once...
I'm planning a brisket for dinner tomorrow (today is saturday for those of you reading this in the future)... this cut is about 6.5lbs, straight from the butcher...
My plan is to throw this on the egg at about midnight, after stabilizing it at 250ish. If we're looking at 2hrs/lb that would mean I'm looking at 1 or 2 pm, which I think is ok if we want to eat at 5 or 6 right? I'll wrap and cooler it. Does that meat-math work out? My concern is what if it's done sooner? If this thing ends up being done at 9am that's a pretty long wait until dinner time (we're expecting company so we can't make it lunch)
Am I completely over thinking this?
As an aside, I typically think things will take less time than they do, last time I cooked pulled pork I would have sworn it would have been done at noon and was getting anxious that it would be too early. At 330, I had to bump the temp to get it done for dinner! I completely accept the fact that I don't know what I'm doing