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
Does anyone have any advice on how to keep your brisket from getting crusty on the bottom when you cook it? The last couple I have smoked have all formed a hard crust on the bottom. I typically smoke fat side up though I have tried it both ways. I would appreciate any thoughts or input.