It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 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