It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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First brisket the "Travis method"
Finally getting around to posting instead of just hunting around the forum trying to find answers to (smoking) life's most important questions... I bought a brisket from the butcher yesterday. Choice 13lbs. Tonight I tried to get as close to the marinade and rub as I could find. The McCormick's Grill Mates rubs don't promise much by the look of the packaging, but I've found them to be ok.
One question: after trimming fat down to the 1/4 inch desired thickness my 13 lb beauty was 9.5 lbs. I guess that's going to reduce my cook from approx 19.5 to around 14.5, right?
I loaded up the firebox with some good tennis/baseball sized lump and got it stabilized at 300. Since I put the 5 chunks of oak and the platesetter in I've been struggling to get it back up. Right now the daisy has all eyes open and the vent is 2/3 open. I'm surprised I can't get it back up. Just cracked the daisy wheel to the left. Let's see what happens...I don't want to burn through all my lump during the night...
Looking for any advice from the sages, gurus and otherwise wise on how I'm doing so far. Any glaring mistakes? Thanks!