It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers
or something cooked with beer
, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert
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.