We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
Can someone tell me how to make a brisket that isn't tough and dry?
I'm ready to give up. I've made five briskets on my egg and they all come out like shoe leather. I usually cook indirectly for 6 to 8 hours at 225, I wrap it in foil and put it in the cooler for another few hours. Same thing -- tough and dry. I even cooked one for ten hours and it was the same. [p]I'm open to suggestions.[p]Thanks all!