Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

first time no-foil turbo butt, shredded with Manrakes!

CanuggheadCanugghead Posts: 3,668
edited November 2013 in EggHead Forum
Sorry @MaskedMarvel and @Mattman3969, since I was mixing butt with picnic, mostly for bagging, it wasn't convenient and I was too chicken to put rooster sauce on my butts!  

Ended up using the tried and true Elder Ward rub from a big batch I prepared recently.  350F dome temp all the way in the XL, no foiling, no water pan, took about 7 hours to hit 200 internal temp.  Bark came out nicer than previous turbo attempt with foiling at 160F.  Overall meat texture is quite good but not as moist as low and slow at 250F. I think 300F would be an ideal compromise.

image

image

image

image

image
Vaughan, ON, Canada

Comments

Sign In or Register to comment.