Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

Simple Pork- Many a pic-

Found a new favorite meat shop recently.  They have locally farmed Montana Heritage Pork among other things I am not yet brave enough to try (beef heart).  This was about a 7 hour cook-
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Boneless roast looking good-
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Simply seasoned with a blanket of Dijon, Sriracha, & a Rib Rub I had
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Dome between 225-250 Indirect with about a cup each of apple & cherry wood chips.  Meat was cold as an attempt for it to take extra smoke & color
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At about 160F I foiled it and let the temp climb slowly to about 203F
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It rested quietly in time out for a while before I took the forks to it.  Was still too hot to handle
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Juicy, Smoky, and Delicious!  It was a fun cook, done simply with no injections, brining, or excessive mopping.  

Here is a little story I wrote with more info about the experience-

I hope everyone has a fantastic weekend!  Especially all you dads out there!  P-
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