We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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'm doing my first pork butt on the egg tomorrow. Is it necessary to use a rub on the outside? I've already made a great homemade BBQ sauce, shouldn't that be good enough? What if I just do kosher salt and black pepper on the butt before I smoke it?
Also, is 225 dome temperature a good temp for smoking? Or should I do higher?
How long per pound. I've been googling this stuff and haven't found any solid answers.
Thanks for the feedback!