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 put a 6lb butt on last night around 12:30 and the thing still isn't done. I set the grate temp to 240 and woke up several times during the night to check the temps on my cyber-q. The butt rose quickly but leveled out around 255 and staid there until around 10 this morning. It has been about 12 hours and the current temp of the butt is 170. I thought for sure it would be done by now. I figured it would take 2 hours per lb. Does this sound normal? I have not opened the lid yet. I want to wait until it's around 195 before opening and pulling off. I hope everything is ok with it.