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
I'm doing my first overnight brisket and have been struggling with temps all night. I thought I had it stabilized at dome 250 or so, but a couple hours in it was up to 300. So it was cooking faster than expected. I adjusted the vents a bit but it wouldn't come down. I started at 6:30 (now thinking way too early) and by 9:30 or so it was at 150-160. I foiled, injected and added beef broth in the foil at 160 b/c I didn't want it to be too dry. Now the dome temp has come back into the 225-250 range, and I've take it out of the foil to get some bark on it.. But I've just watched my digital thermometer drop 8 degrees (from 185 to 177) in the last 30 minutes or so.. Is this natural? Does the stall do that? Thanks for any help!