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!
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.
Have done many "low and slow butts" over the years on my LBGE. All came out great. Decided to try doing a "Turbo Butt" to see how it would work out. Prepped the butt with a tad of EVOO and Dp Dizzy dust and Texas style rub. Stabilized at 350* dome with Hickory chunks. Smoked for almost 6 1/2 hrs till it got to 200* internal. Wrapped in HDAF and into a cooler. The issue...the bark was great, but only about half the butt was pullable. The pullable part was as tender as butter but a little mushy. The rest of the butt I had to rip it apart, it was edible but very dry. Did not wrap @ 160* like i have seen on some threads...some say not to wrap. Comments please. Thanks