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!
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Started with an 8.5 lb bone-in pork butt. Using Chris Lilly's injection recipe, I injected the butt the night before the cook and put in refrigerator. Next morning, heated up Egg to 225* loaded with Wicked Good and apple/cherry wood chunks. Seasoned butt using Chris Lilly's rub suggestion after having rubbed the meat with mustard. Put butt on Egg and smoked until 165* or so and until I got the bark I was looking for. Then ramped up the temp to 350* and cooked to 200*.
This is sort of a low 'n slow and Turbo combination cooking method. I feel I get more smoke flavor (and smoke ring) cooking at 225* for the first several hours. The higher temp cook beginning at +/- 165* helps push the meat through the stall and thus shortens the cook time. The cook time seemed to be about an hour per pound with this particular butt.
Being a computer dummy, I have not posted the link to Chris Lilly's recipe. If interested, Google it.
The butt was very moist and had great bark and flavor. Do not know how much the injection helped but darn sure didn't hurt.
LBGE and Mini