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!
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Attempting my 2nd brisket- first one was a flat and turned out okay (a little dry). Was going to go with the @cen-tex
method- around 240-250 with Byron's rub and oak for smoke. Should take around 2hrs/lb right? Then FTC for 3 hrs or so? What am I missing?
I bought a 8.7 pound packer that had half of the flat cut off.
Any help is much appreciated