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Big Bob Gibson would be proud. I own an Environmental Firm so one I got my guys rollintethys morning then I headed home to marinate my steaks for tonight. We had some chicken breast laid out too, so I decided to do a little white sauce for lunch with the chicken on the egg. My little experiment...

My brisket on my large BGE is good but not quite as moist as it should be. I cook it at 250 dome raised indirect with a drip pan for as long as it takes to reach an internal temp and tenderness I target. With that said, my ribs used to turn out dry too until I start using the following method...

Tonight I tossed a brisket on the BGE. A packer 9.5 ponder at 250 degree dome temp. I did not trim the fat cAp. Is this a problem?

I've been thinking about which way to go in regards to what addition I could add to my Large Big Green Egg, Gasser, and Parks and reck in ground charcoal gril. The way my pool area is set up, I think I will really enjoy a Santa Maria and thanks a lot to the guy on here whe suggested it. I buying...