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!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
I have been cooking a 7 and a half pound bone in butt since midnight, at about 220 dome temp. After about 15 hours the meat temp was 175 to 180 and there were juices literally running out of the holes I poked with the thermometer.
And then I ran out of lump.
Was hoping to get to 195 so I pulled the butt and loosely covered it with foil while I got the fire going again. (Took about 15 minutes.)
The dome temp has been at 250 for an hour but now the meat temp is about 165. Not sure if I should leave it on until I get to 195 or pull it now and let it rest.