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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I tried this yesterday with two 7 lb flats. It took about six hours to get 205 and tender, but both briskets were really dry. The pans also dried up during the cook. Dome temp never read over 300, mostly 250-280 the entire time.
The meat had great flavor and was really tender but was super dry. I will try again with one larger brisket and see what happens.