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
OK, thanks to all of you guys on here, my first brisket was a success.
I found a small brisket from Sams - only weighed about 4 lbs. I coated it with a mixture of yellow mustard and worcesteshire sauce, then coated with Dizzy Pig Shakin' the Tree.
I cooked with the dome temp running between 275 and 300. I only opened the top a few times toward the end to stick with the ThermoPen. Drip pan didn't have any water in it. Used apple and cherry wood for smoke. Here are some pictures since it didn't happen on here without them! :-)
Again, thanks for all of the help on the forum - couldn't have done it without all the pointers.
Just going on...