It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
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!