Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, 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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