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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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turbo butt, etc.

edited November -1 in EggHead Forum
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<p />Hey All,
This past Saturday I did a 10# butt using higher temps & hickory chunks. I used JJ's rub along with Tongue Tinglin' sauce (see link) for the sammiches. MickyT's rings (#5) were used with the bottom vent 2/3 open. I also used the new Polder dual temp probe (Model 894-90) that'll measure both internal meat and cooking grid temp (see pic). Oh yeah, I almost forgot....you can turn off this polder when not in use!! Despite the shorter cook time, I was quite impressed with the end result....nice smoke ring, nice outer crust, great flavor.
Following are the cook results:[p]Cook Time: 10.5 hours
Dome temp: 300F. +/-10F. for last 5 hours using #5 ring
grid temp: 272F. +/-2F. for last 5 hours using #5 ring!!!!!
Meat cooked to 200F, let rest for 1 hour, then pulled & chopped.[p]Have a great day all.[p](not so)lo n' (not so)slo

[ul][li]Tongue Tinglin' BBQ Sauce Website[/ul]

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