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
Such as it is a bust so far here...
Anyway, egg is steady at about 230 and the brisket is happy. I injected it with some Herb-ox beef broth; rubbed it with olive oil, and gave it a good coating of sea salt, garlic powder, cracked black pepper, and some Tasty Licks brisket rub...
Seeing how this snow is being really lame; I don't think I'll be heading out for picture taking later.
So... I guess that means I can open that bottle of Woodford Double Oak and enjoy my first taste of that.
Here are some pics. Had to drape the meat over my rib rack to get it too fit.