We may still be full from Thanksgiving, but that doesn’t mean we’re not already looking forward to a delicious Christmas dinner, too! Keep our Holiday Entertaining Publication
handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas
page, including Christmas Ham and Peach Cobbler. Happy cooking!
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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!