Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork Butt in Progress

7+ lb boneless pork butt (miffed about the boneless part but oh well)
Dizzy Dust
Apple Chunks

-Start: 10PM EST Friday evening - stabilized @ 225 when I went to bed at 1AM. Internal was ~100
-Woke @ 7 AM to 213 grid temp & 155 internal
-Tapped the bottom of the charcoal grate with the ash tool, opened grate, temp came back up to 300, then dampered back down to 244 as the internal came up to 172. - took about two hours to get to that point, and I've been sitting at 172 since then, with a rock steady 244 grate temp.

Fully aware that I'm in the stall. Just excited about it, and figured I'd check in!
Tucker, GA - LBGE

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