As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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
. 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
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.