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
Looking to do first brisket Saturday for dinner company at 1800.
I have a USDA choice 11 pound boneless brisket. Looking to smoke indirect on an XL BGE. Looking for cooking temps and time suggestions for the cook. I am planning to just rub with kosher salt and fresh cracked black pepper. Should I marinate in a beer first for moisture retention? I am welcoming all suggestions as this is my first brisket cook. I have done butts and ribs and they have been wonderful just looking to expand my game. Also what wood would be the best to use? I have apple, hickory and pecan. Thanks for any help.