Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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
Pork Butt Success!! Pics and a question...
I did my first overnight cook last weekend. Bought a 6 pound pork butt and let it go at 225 with some cherry and mesquite for about 10 hours. I should begin by saying that it was incredible. I had people over, and I made pulled pork sandwiches (see pics below). The compliments were pretty lavish. It turned out far better than I thought it would. Rubbed the meat with Dizzy Dust prior to cooking, and served it on a bun with a slaw recipe I found on Naked Whiz (best slaw I've ever tasted actually). Anyway, it was a resounding success; nonetheless, I do have a question. I was having trouble dialing the temp in when I started. I thought I had it stable at 225, but then it started dropping to around 200. I compensated for the drop by opening the vent, but then it shot up to 250. I finally got it back down to 225 and let it sit there for about 20 minutes before declaring it stable and going to bed. When I woke up the next morning, the temp was at 300. Like I said, the food still turned out spectacularly well, but I'm curious, is that kind of a temperature increase expected on an overnight cook? If not, how do you avoid it? Any help would be appreciated!