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

How much wood?

Don from NJDon from NJ Posts: 50
edited 12:08PM in EggHead Forum
I'm wondering what you guys typically use for say, pork butt's or brisket. I smoked 2 lb pork butts on tuesday night, i added three decent sized hockory chunks (a bit larger than a golf ball, each) to the lump, had some decent smoke coming from the egg, however, the pork didn't seem to have too much smoke flavor. any thoughts?
·

Comments

  • Celtic WolfCeltic Wolf Posts: 9,768
    Don from NJ,[p] 2 pound pork butts? We call them pork steaks :)[p]Being a Yankee I thought the more smoke the better. I moved south and learned I was wrong.. You want no visible or very light blue smoke. [p]Having said that Pork butts are typically 5 pound and up. They take anywhere an hour to two hours per pound to cook at 250 dome. During this time they are getting smoke flavor on the surface. Once pulled that surface flavor gets blended in and mellows out. [p]I don't think 2 pound butts have a chance to get any real flavor from the smoke. They make great sausage though..
    ·
  • Celtic Wolf,[p]hehe, nice catch, sorry meant to say 2 7lb pork butts...

    ·
Sign In or Register to comment.