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
Fathers Day Brisket - Question
SO I'm going to make my first run at a brisket on Sunday. If ever there is a day to sit around in the back yard all day and watch a temp gauge it has to be Father's Day!
While on the road this week I spent like 5 hours last night talking to this ol' timer competition BBQ smoker guy in the bar. Getting his brisket strategy etc.
He is cooking on a huge firebox style smoker so I know it will be different performance than the egg.
So here's my question:
Does anybody here do a method where you smoke for a few hours then cover it in a foil tin covered for the rest of the cook time? Or does the egg (like I imagine) keep it so moist that there is no reason to start covering it?