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
I'm picking up a packer brisket from the butcher tomorrow (Friday) that I'd like to be ready at 4PM on Saturday. It should be in the range of 10-12 lbs. I'm open to cooking temps and would like to have it on the Egg around 10-11 PM on Friday night. I do have a Maverick to monitor temps, but no assisted temperature control. In searching the forums I've read about 14 lber's finishing up in 9-10 hours (seemed fast), what should I expect for a 10-12 lb brisket? I'd like to shoot for a 1-2 PM finish time, then FTC until 4.