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!
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Did I ruin my brisket ?!?!
I'm afraid that I have ruined my brisket for the family's 4 of July celebration. I have a 11 pound commercial brisket that I put on in middle of the night. Once I felt the temperature was under control and constant around 200 degrees, I went back to bed. I was planning on about a 12 hour cook for timing purposes when the whole family arrives. Anyway, I woke up about 4 hours later and found that the egg was at 300 degrees. I have two thermometers in the the brisket. The point is now at 168 and the flat at 136.
Any suggetions how to salvage the brisket?
Since the point and flat are at different temperatures, when is the meat considered done?
Any suggestions/help would be greatly appreciated!