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 am starting a Boston Butt that I plan to document for the BGE community. I have done several of these before but I thought it would be helpful to detail the process for anyone who might be new to BGE.
Here are the particulars on the equipment, rub, and pork:
Stoker BBQ Control
Dillio Dust Rub (LaRue Tactical gift for anyone interested)
Mixture of BGE and Cowboy charcoal (Big pieces of charcoal on the bottom)
Water soaked hickory chunks for the smoke
Pit temp is set at 220 F and the probe is set at 200 F.
I put the pork on at 3:30pm CST. The meat was at 38 F and the pit was right at 220 F. I am planning about 2 hrs per pound and it should take about 22 hours for the cook.
It smells fantastic already!