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!
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I've got a 4 pound bone-in Boston Butt rubbed up and in the fridge. I was figuring to start an indirect cook at around 8 or 9 tonight. I'm aiming for pulled pork sandwiches for lunch tomorrow.[p]This is my first pulled pork so I thought I'd run my plan past the forum and see if there are any suggestions.[p]Aim for a stable egg between 200 and 225 degrees.
Put the pork on and ignore it until the internal
temp hits 170 or so.
Goose the egg to 300-350 and pull the butt off
the egg when it hits 200 internal.[p]Pull, add sauce, and eat.[p][p]