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.
Ok all, Looks like I'll be doing my first real long cook this weekend with a 6 lb pork butt.
=D> with apple or cherry chunks.
Now, I know I'm going to be shooting for about 200 internal temp, and that I need to cook to temp not time (just for serving an estimate, I'm planning on using 1.75 - 2 hours per lb), when it's done, and not to panic during the plateau but.........
Should I brine the pork first like I've done for a picnic shoulder in my old vertical?
Any other advice will be appreciated, but I cant promise I'll follow.
Bx - > NJ ->TX!!!
All to get cheaper brisket!