We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!
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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.