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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

Crust on meat

edited November -1 in EggHead Forum
Recently cooked a brisket and a pork butt in the BGE (on different weekends.) Both had a fairly hard crust formed on the outside. For the brisket, cooked at 275, used meat thermometer, the v-rack and drip pan. The butt was the same except cooked at 300. Other than the crust, the meat was great. Someone said the meat should be wrapped in foil. I suppose that might eliminate the crust, but won't it affect the barbecue taste? How should I proceed next time to keep the crust from forming? Anyone experience here? Knowledgable input is welcome.


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