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
I put my first egg brisket on at 9:30 (almost 2.5 hours ago) and the meat is reading 171 already. Did I blow through the stall? I thought stalls occurred around 160. Grid temp did jump for about 20 minutes to 350 even thought the dome thermometer read 300 (will calibrate it after this). I got the dome back down to 250 but the meat is at 171 already (note I am doing travis' method so it's a higher temp). Seems a little too fast, but I know that every brisket is different.