Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

BRISKET... new to BGE, tips needed

just bought a large BGE. been reading up on tips and differ ways that people go about smoking their briskets. i have noticed that there seems to be a consensus to reach a internal temp of 180-185, as this allows the fat to render and meat to be tender. i guess my biggest question is how to reach this temp without completely drying out your meat? i have heard people say to wrap and then some say not to wrap? or to mop vs not to mop? just trying to get some ideas. tried a smaller brisket flat a few days ago and didn't reach that internal temp because i felt like meat was drying out, came out with good flavor but not nearly tender enough. any tips are much appreciated!

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