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
Need some advice on pulled pork.
Alright, I am cooking a 8.5lb butt and started it at about 11:30 last night at 250 degrees. It will be finished around noon today probably. Our plans changed and we are not eating until about 6:00 tonight! The meat is at 180 degrees now and I am planning on taking it off at 200 degrees. What should I do to have it ready for 6:00? Usually I just pull it immediately and serve but I don't have that luxury now. Should I choke down the grill to a lower temp and extend the cook time or will it dry out? Or should I cook to 200 degrees and foil wrap it and put in cooler? Or should I just use a crock pot to heat it back up tonight? Anybody have any suggestions?