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
Brisket - it's about time(for posterity)
I've done lots of briskets, most pretty good(their only pretty good because my standards is too high). This is my first documented one on the forum. Here goes.
Started with a 9 lb brisket(Costco whole untrimmed). Rubbed with Rudy's rub, placed fat side up with drip pan(Miller Lite). Smoking with pecan and mesquite chunks. Notice the Texas themes(Herman Marshall rye whiskey, Rudy's rub and mesquite wood). Shooting for 250 grate temp(digiq a little high now)
Done at 195-205 doneness(toothpick easy in/easy out). Once done will FTC until lunch.
More pics in 12.