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
Still fairly new to this but I have another temp control question. This last weekend I tried a 15 pound brisket. Put it on at 6:30 PM after I thought I had the temp stabilized at 250. I started it up, put the plate setter in and thought I had it fairly stabile when I put the brisket on - it was at 250 for 20 mintes or so before I put the meat on. At 11:00 my egg grate temp had dropped to 200 so I went out and opened up the daisy wheel just a tad. Forgot to turn the alarm on my Maverick back on and woke up at 5:30 to a grate temp of 390. Needless to say it was done way early.
How long do you guys let it stabilze before adding the meat? Do you find yourself having to do many adjustments during a long cook? Should I be trying a different approach?