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
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.