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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Quick brisket advice needed...
I just put on my first brisket without a real plan in mind.... I know, bad idea. I was trying to get it on the egg to make sure it is done in time for dinner tomorrow.
Here is my dilemma:
12lb whole brisket, point and flat. Coated with mustard and bad byrons rub then put on the egg indirect at 225 w/apple wood chunks. My problem is, I am not sure when to pull the point from the flat to make burnt ends. Kinda worried because this is my first attempt at a brisket and my better halfs family is coming over for dinner tomorrow.
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Location: Jasper, Georgia