We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
Can't get brisket up to temperature
I recently purchased a big green egg (large). I have made several dishes on it but I am struggling with the brisket. I bought a whole brisket (about 11 lbs) and set it up with indirect heating on the grate over a plate setter. After about 8 hours, the temperature was 155 degrees. Over the next 10 hours it only rose to 160 degrees on 2 independent thermometers despite a constant dome temperature of 200-225 degrees. The dome thermometer checked out okay. We are near sea level. Why won't the meat get any warmer?