We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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".