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
Bought a B/I pork shoulder that came cut in half! Oh no!
The way the shoulder was packaged, it appeared to be a normal pork shoulder but alas it is in two strips, each weighing about 3.75lbs. I've never cooked a shoulder that was in two pieces before. I know the cooking time will be less but I'm also wondering if I'm going to have trouble keeping it moist. Smoker is running at 250* right now, but I'm going to try and take it down to about 220* over the course of the cook. I've taken some extra precautions to try to avoid drying it out....injected with 3 cups, slathered in mustard and a water pan. I'm planning on keeping it on the smoke for 2 hours...maybe three if I can drop the temp quickly enough. Should I wrap it in foil before then?