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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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first smoke

LongrifleLongrifle Posts: 130
edited 4:25AM in EggHead Forum
Doing my first long smoke on Sat. Pork butt. I should fill up with lump half way up the fire ring. Get the temp stable at someplace between 225 and 250. Add the place setter, drip pan with Apple juice and Jim beam. Let all of that preheat before putting the meat on. Oh, putting cherry chunks in the lump. Watch the temp and wait for the alarm when pork is at 190. Sound good? I will post pic. Thanks


  • EggcellentEggcellent Posts: 68
    Can't wait to see the pictures. Boston Butts are still my favorite.
  • thirdeyethirdeye Posts: 7,428
    I would treat that alarm as a reminder to confirm tendenderness. (you will most likely need to take the internal temp higher)

    Poke it in a couple of places and also wiggle the bone to see if it's loose, they are the real indicators of doneness. Plan on using both hands to remove the butt from the cooker.

    Happy Trails

    Barbecue is not rocket surgery
  • LongrifleLongrifle Posts: 130
    The butt was great and I also did a smoked cabbage. When my DSL starts working again I will post pics, lessons learned and new questions for you all ;) but right I am doing this on my phone and my fingers are to fat for the touchscreen. Don't laugh......not funny :laugh:
  • zwvirtualzwvirtual Posts: 3
    I'm doing almost the exact same thing. Injected with apple juice and basted a couple of times with it. Still have a few hours before it's ready.

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