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
Happy holidays, folks!
I have a brisket ready that I was planning to serve tonight. It's finished smoking in the BGE, and is currently double-wrapped in foil and sitting in a 200º oven. We've now had to postpone the dinner for which I'd smoked it from this evening to tomorrow evening. What's the best way to serve the best possible brisket tomorrow? Should I try to keep it warm, and just add some broth or stock in the foil a few times, or put it in the refrigerator and warm it up tomorrow? If the latter, what's the best way to warm it back up before serving?
Thanks for your advice.