It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops
than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza
, FGL’s Lemon Pepper Wings
or our favorite, S’mores in a Cone
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Adjustable Rig - Dry Boston Butt
Hello forum! I have been a long time lurker and have enjoyed the tips, tricks and recipes posted here on the forum. I have cooked a few Boston Butts on my Large AR setup
(R&B package) and noticed that each time, the pork has been a little dry
on the non fat cap side. I have tried cooking with fat cap up and down and end up with the same results each time. My setup is oval stone at 1.5, aluminum serving tray filled with Apple juice sitting on stone and oval grid at 4.5. I try to maintain 225-250 dome temperature.
I don’t open the lid unless the fire needs to be stoked. I pull the meat when the Maverick reads 195. I probe a few locations with the Thermapen to confirm 195 - 205 reading. I WTC the pork and let it sit until ready to serve (sat for 6 hrs yesterday). Just wondering if its my technique or perhaps the oval deflector that is causing the pork to dry out. I have a spider and tempted to get a 13" stone to see if that helps. I'd appreciate any tips or feedback from other AR owners.