National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here
and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise
and Ted Reader’s Rum Injected Sweet Potatoes
. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches
! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!
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
So I'm attempting my first brisket (approx.9 lbs I think) on the Egg and got it on a little late (noon here on the west coast). Don't have time for a 10+ hour cook. I've got the Egg churning along at about 275 degrees, cooking indirectly, and have the IT at about 164 so far. Questions are:
- What internal temp should I be shooting for to know it's done?
- Is it better to just do the whole cook indirect (I'm cooking indirect as I type) or should I foil it and leave it on for a couple extra hours in the foil to ensure it's nice and juicy?
As I said, the meat is on the grill so immediate answers will be appreciated. Thanks in advance fellas!!!!