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
room temp before putting pork shoulder on?
What temp should the shoulder be before i put it on the egg? I have done several long smokes and cant seem to get the thing anywhere near 185 degrees. Its fully cooked but just very difficult to pull. I've been cooking at 225 for upwards of 1.5 hrs per pound- the shoulder is usually somewhere in the 50-55 degree range when i put it on. Should i have it closer to 70?