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 to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Butt results
Options
wingfoot
Posts: 95
I hit 200 degrees right at 22 1/2 hours after starting the butts. let'em rest for 30 minutes and started pulling. Man was that meat tender and GOOOOOOOOOOOOOOOOOOOOOD. I'm really pleased with the first effort, as was the family. Thanks to all of you for your help.[p]Mike
Comments
-
by the way, I used Wicked Good Lump for the cook and still had lots left after 22 1/5 hours at 250ish. good stuff
-
wingfoot, Hoooweeee, that was a long cook! That's what the egg is all about- having a good time and enjoying the best BBQ in the world.
Keep on smoken....and a have a great 4th,
Clay
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum