Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Doubled-up Boston Butts

Injected both butts with apple juice and apple cider vinegar. Rubbed one with Obque Smooth and one with Obque Brisket Rub and let set in fridge for over an hour. Lit egg and put some hickory chunks and also some apple soaked wood chips. Put the butts on at 7:20 AM at 250F. Hit the stall at around 165F and hovered there for awhile. Decided to wrap them in dark brown sugar, honey, and butter and put them back on. Reached 195F at 4:20 PM (9 hours) and put them in ice chest for a couple of hours. Bones came out like butter, really juicy and tender!! 

Comments

  • DMurfDMurf Posts: 481
    Sounds like a great cook! 
    David
    BBQ since 2010 - Oh my, what I was missing.
Sign In or Register to comment.
Click here for Forum Use Guidelines.