<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Big Green Egg on technocracy</title><link>https://www.ericsimmerman.com/tags/big-green-egg/</link><description>Recent content in Big Green Egg on technocracy</description><generator>Hugo</generator><language>en</language><lastBuildDate>Sun, 07 May 2023 00:00:00 +0000</lastBuildDate><atom:link href="https://www.ericsimmerman.com/tags/big-green-egg/index.xml" rel="self" type="application/rss+xml"/><item><title>ButcherBox Brisket</title><link>https://www.ericsimmerman.com/blog/2023/05/07/butcherbox-brisket/</link><pubDate>Sun, 07 May 2023 00:00:00 +0000</pubDate><guid>https://www.ericsimmerman.com/blog/2023/05/07/butcherbox-brisket/</guid><description>&lt;p&gt;Most of my brisket cuts are coming from &lt;a href="http://rwrd.io/2gt3oo5?c" target="_blank" rel="noopener noreffer "&gt;ButcherBox&lt;/a&gt; these days and are under 5lbs instead of the typical 12lbs &amp;ldquo;full packer&amp;rdquo;. Don&amp;rsquo;t follow the timings in a recipe for the latter if you are cooking the former - unless you enjoy eating shoe leather. I&amp;rsquo;m constantly modifying my default approach, but here&amp;rsquo;s one that has served well recently:&lt;/p&gt;</description></item></channel></rss>