Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Follow up question on the brisket and butts...learning a new technique

Ohio Boy in DCOhio Boy in DC Posts: 67
edited 3:16PM in EggHead Forum
Thanks for the tips and pics...good stuff!!![p]No grid extender, [p]My butt's internal temp is 157 now, I just lifted the 2 8 lb's up and set them fat side down right on top of the freshly put on brisket...[p]Any temp/contamination issues ya think?[p]( I actually like reheated pulled pork a little better than fresh, call me crazy)

Comments

  • Car Wash MikeCar Wash Mike Posts: 11,244
    OhioBoy in DC, or Crazy
    I like pulled pork reheated better after setting in sauce overnight. I don't think you will have an issue. The pork should be ready to come off in a couple hours.[p]CWM

Sign In or Register to comment.
Click here for Forum Use Guidelines.