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
I put a 5-lb. brisket on this a.m. at 0645, intending to Egg it at 240-350 degrees for about 10-12 hours. We are planning to eat at about 1930 this evening; guest will be joining us for dinner. Well, it's now 1215 (5.5 hrs into the cook) and the internal temp is already at 185. I recently calibrated the dome thermometer and have held the dome temp below 250 the entire time. I was thinking it would level off at about 150 - 160 degrees, but it hasn't. I've cut back the dome temp to 200, but the internal temp is still rising. I know I'll have to take it off when it reaches 190-195. What do I do to keep it edible at 1930 today? Thanks for your help/suggestions.