Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
I did my first brisket this morning and lower my 19 inch pizza stone lower with a hanger from egg accessories and put a drip pan on it. And raised the grate about two inches above the felt line using the flip ring for the XL.
I cooked it at 240 at the dome using BBQ Guru controls and it worked great. It did drop a little bit in the sixth hour down to 222 and I stirred the charocal towards the center and it went back up. Their was a lot of charcoal left in the end. It reached 195 in eleven hours and turned out really good. It was not very black only a very thin crust. I think on the XL you have to move your deflector lower than the place setter goes so as not to char the bottom of the brisket to much.
I used a rub of salt, pepper, onion powder and garlic powder letting it set overnight.
I put the remote for the BBQ Guru in the kitchen and went fishing and called my wife every couple of hours on what the P temperture was. It worked great now all I need is a dial up from my cell phone to check on the brisket. LOL
I did not get a chance to wrap it in foil because we ate right away.
I was fantastic.