It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday
? Check out our Easter Menu
. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps
& Carrot Cupcakes
. Lastly, if you’re having company, our Pinterest
page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!
The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Pork Butt: To foil or not to foil, that is the question.
I have smoked a few pork butts before and I absolutely love the flavor. I rub with John Henry's pork rub and smoke at 250 until 195. When is it finished, I wrap in HD foild and place into ice chest until ready to serve, usually an hour or two. When i pull, the meat tastes amazing, but it seems to be lacking a little in the moisture department.
My question is this: At any point during the cook, does anyone wrap the butt in foil to help hold any moisture? If so, when and why? Also, is their anything I can do after I pull the meat to add moisture? We do offer BBQ sauce, but I want my pork to stand alone. I am doing a 9# butt for new years and could use some advice.