We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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
This is Boston Butt #1 for me. It was about 5.5 lbs. I want to thank everyone for the advice on many of the posts in this forum. Building the proper fire was critical. I initially had the egg temp up to about 255 or so but after almost closing everything, I got her down to about 220 or so. I love to cook on this thing! I used Jack Daniels rub but I want to come up with my own the next time. It seemed a little too salty. I went 9 hours and had to pull her before the family killed me. That part was on me and not the egg. The butt wasn't dry and everyone loved it. The last 30 or so I went up to 300ish. I was in the stall for a while and didn't make any changes, just let it roll through it. I needed another hour to get to 190 but it was 180 when I took it off. I let it rest for about 30 and then we cut into it. I went with Hickory chunk right on top and the smoke flavor definitely came through. Sorry this is a rambling mess but I'm very excited for first one.