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!
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
I have tried brisket twice on the big green egg. For the most part I have been cooking at about 225 deg. I have been taking them off when the internal hits about 190. Both times the outside and inside seem dry but have great flavor and bark using the mustard and rub application. Am I taking the meat off too early or cooking it too long?