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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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Good Day for Butts!

GfwGfw Posts: 1,598
edited 5:46AM in EggHead Forum
<p />From looking at the othet posts, there seems to be lots of butts on the BGE.[p]Yesterday at noon, I put two boston butts on my medium (5.9lbs and 5.4lbs) - each was covered with yellow mustard and Memphis rub. The lump was prepaded using the dump-and-pour method - temp last night at 9:30 was 270 degrees. [p]It's now 5:30am and the picture shows the status - internal temp 179 degrees and dome temp 265 degrees - Pulled Pork for Brunch - Life is GOOD! :~}
[ul][li]Gfw's BBQ[/ul]


  • Dr. ChickenDr. Chicken Posts: 620
    Nice my friend! Very nice indeed![p]I hope my two turn out as well![p]Dr. C

  • ChuckChuck Posts: 812
    Looking good!!! My first time doing a butt (6 lb) seems to be going well. Dome is at 240* and butts at 165* after 9 1/2 hours, should be a great afternoon.[p]Chuck

  • FireballFireball Posts: 354
    Gordon, the reason we see so many butt here is because they are very good to eat and are easy to do on the egg. I just introduced another friend to pulled pork yesterday. BGE may have another sale very soon. He was amazed at the taste and the simplicity of the cook.[p]It is great to have you posting picture again. They make me hungry however. Way to go!

  • GfwGfw Posts: 1,598
    <p />Fireball, don't mean to make you even more hungary, but I just finished pulling the second butt and packaging the end result - after a few PP sandwiches for breakfast! [p]Life is GOOD! :~}

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