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!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
As a follow up about my first cook since getting my egg home from Ocala this is the results.
I did not post a picture cause I figure most here know what pulled pork looks like.
I rubbed the butt with a light dusting of Toney Chachere's Creole Seasoning amd a heavy coat of DrBBQ's Bonesmoker rub.
Put it in the egg at 7:00 pm with a dome temp indicated 250.
It was fine so I went to bed at 10:30. At 7:00 am I determined it had gone out so I dropped some fire starter things around the platesetter and went to the Waffle House for breakfast. When I returned at 9:30 am the temp was about 450 so I closed the vents and brought it down and after some tinkering was able to nail it between 200 and 400 the rest of the day, the butt hit 190 internal at 5:00 pm for a 22 hour cook. It was one of my best butts ever so I will try to repeat it next time the same way.
Some things I learned for your first cook :[p]Use a rub that does not burn easy.
Do not give up.
Stay well hydrated (the cook).