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
Help me with Brisket Slicing
Cooked up a delicious brisket overnight. A lot of DP cowlick and some kosher salt and a little bit of DP Raising the steaks. It was a 9lb whole brisket. I am having trouble getting nice slices. The brisket wants to fall apart and really lends itself to chopping rather than slicing. I don't have expensive knives but they are decent and I sharpen them before I slice brisket. The brisket was really moist and delicious but I am wondering if perhaps I am cooking it too long or perhaps need to let it cool a little more before I slice it. I am cutting across the grain. Any thoughts would be appreciated[p]Kinger[p]