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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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butt help needed!

SlimSlim Posts: 44
edited 6:29AM in EggHead Forum
putt on a 5 lb butt this am at 5 has been in there 8 hours i am at 163 question is do i stay at 230 or is there a temp when reached that i can increase the egg up to 300 or so? thanks looks FANTASTIC!
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Comments

  • SpinSpin Posts: 1,375
    slim,[p]You are just getting into the temperature range that all of the good things start to happen with the meal. Extending the cook in this temperature range is a good thing if you have the time available. If time is short, kick the dome to 250-275°F. The internal temperature will be slow to rise, but will quicken after about 170-175°F.[p]Spin
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  • SlimSlim Posts: 44
    Spin,thanks good things are worth waiting for! appreciate the help

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  • SpinSpin Posts: 1,375
    slim,[p]Once the internal temperature reaches 170°F kick the dome temp up to 275°F. Remove the meal at 190-195°F internal temp and tent under foil for a 20-30 minute rest. Then pull it apart and enjoy.[p]Spin[p]
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