We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication
handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas
page, including Christmas Ham and Peach Cobbler. Happy cooking!
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.
Uh-Oh! I think I nuked my brisket!
So I got up this moring in my pollen induced haze (I hate all things Spring!) and popped the brisket on the egg @250
. I swear I saw a recipe somewhere that said that was the temp to run it at, but after it was on for a few hours it had already passed through 180 (isn't it suppoed to dwell in the 170s for hours???). I shut it down and have the temp at 210 now (trying to get it back to around 220). The brisket is at 183. I'm going to let it stay on till the meat hits 195 and pull and wrap for a few hours, but am I destined for beef jerky or tender goodness? Thanks in Advance.