Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Finished Brisket 14 Hours...Picture

After 14 hours finished...started at 215 degrees for about 4 hours then raised to 230 and finished at 250 the last 4 hours......Thermapen went in like butter....I will now wrap and put in my pizza bag to rest for 3 hours......I would not be able to control my temps like this without my Stoker...love my Stoker

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