It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 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!