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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1st brisket...came out real mediocre?
ok did a lot of reading before I gave this a try...I picked up a 4lb trimmed brisket at HEB to give it a go. Got the egg stable at 250 grate temp bc I use a maverick that is how I know.
Put it on at 2pm and wrapped when it hit 170 internal....then I let it hit 190 internal which was around 8pm. Then i let it rest in a cooler for an hour.
The end product had great flavor and smoke ring but was really chewy!!!!
Where did I go wrong? Anybody