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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

1/2 turbo butt?

Intended to do a low and slow last night. Have two 6 lb. butts on, indirect w/ps legs up. Drip pan (empty). Put on at 10 last night 275 dome (just calibrated yesterday). Maverick at both the grid and in a butt. Maverick grid temp and dome temp have a steady 20 degree difference all cook. Temp must have got away from me during the night, because I just got up and the meat temp is already 184. That is 8 hours in. My previous experience on low and slow (250 ish dome) have been 15 hours or so. So with the dome around 275-300 all night, is there anything different I should do now? I'm assuming ride it out till it is done and FTC. By the way, I like to FTC around 200-205 meat temp.
LBGE, Marietta, GA


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