April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Will starting a brisket at 225 grid temp produce a larger smoke ring?
I've read that smoke rings form better when 1) the meat is below 140 and 2) the meat is kept moist. If this is true then would I be better off starting my brisket at 225 for 3 or 4 hours with a water-filled drip pan before bumping the grid temp up to 250 to finish the brisket off before it dries out? I know I could use curing salt filled with nitrites to increase the smoke ring but I don't want to "cheat".