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
Hey everyone. Have read many of the threads here concerning brisket cooks and have learned much. It's going to be a balmy 46* tomorrow in ND, so why not EGG something!
I will attempt my first brisket tomorrow a 8.2 pounder and had a couple questions. The brisket I bought is completey trimmed of all fat. Does a person need a fat cap to get good results? Also the end of my brisket is rather thin. Should a person trim it off or shield it with foil later in the cook? Thanks for any advice.