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!
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The first brisket I made was nice but was not tender enough for me. The Egg tenderized to a point of a good firm steak but not really tender like I expected or wanted. I cooked via internal temp and it went around 4 1/2 hours on indirect heat on V-rack over drip pan. I was watching Food Network and they were talking about KC BBQ and brisket. Someone let me know if the following cooking schedule would be successful -- it is based on a metal wood fire cooker not the Egg. With indirect heat, cook brisket 3 hours at 250 degrees, wrap in foil and cook an additional 2 hours at 350 degrees. I don't want to experiment and totally screw up a good piece of meat. A common thread I have seen on the Forum is complete cooking after reaching a certain internal temp and wrap in foil and place in an ice chest. I assume this is having the effect of steaming itself and thereby giving it the texture I am striving for. Any help is grately appreciated. Thanks.