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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Coffee Rub Brisket

Cooked a 8.3 lb brisket for New Years Eve get together.  Cooked for 17 hours at 220 dome temp.  Couldn't get brisket to the magic "200" temp so I increased temperature to 300-325 for last hour and pulled it at 18 hours total smoking time.  Fork Tender.  Used a coffee rub with ground espresso, gave it a very rich and full flavor.  Getting ready to have leftovers for New Years Day with Black-Eyed Peas.  Lesson Learned:  Don't pull it until its done.  Was getting frustrated that my math (1.5 hours per pound) didn't work and the brisket was still on the BGE after 15 hours.  Best Practice: This brisket had a large fat cap, it was pretty thick so I scored it, the ridges were like a built-in baster to the meat.

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