April showers bring...National BBQ Month! Are you ready for a month full of briskets
, pulled pork
and chicken wings
? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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! Need brisket advice.
I’ve been doing briskets now for a while and have been unsuccessful in getting a moist brisket. The underside of the brisket seems to get burnt which leads to a dry and tuff brisket. I use the indirect method (ceramic place setter) and my dome temps are 250 degrees until the internal temp reaches 190 to 200. I really would appreciate any advice.[p]Thank you!