National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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 bought a 6 pound brisket today and plan on putting the cure on to make pastrami for next sunday. Just wanted to give myself a while to field a few different opinions on the internal temp of the finished brisket. Do I only cook to 165 or take it up to 200 like you would for a bbq brisket? I plan on doing it at 225 degrees grid temp with a combo of hickory and apple. Should I plan on the same cook time as a regular brisket? Apologies for all the questions. I've never tried to make pastrami before. Thanks for the feedback in advance.