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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
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
I put two fatties on to smoke at 12:00. It's now 4:00 and the temp has not moved from 153 for the last 45 min. Dome temp has been constant at 250. Should I take them off and foil or keep going till 170? Thanks, Janet
Best not to take chances with pork. Assuming your thermometers are all calibrated, I say open the vents up a bit...300 or so, and see if you get a rise on the meat temp.
Marlin Darlin,[p]Keep them going. They'll get there.
Marlin Darlin,[p] You are in a fattie plateau. Goodness is happening now.[p]Leave them be
Thanks for the help! I'm brining some fresh wahoo to put on after the fatties come off and rolling some sushi to pass the time. Janet
have you ever calibrated your dome and meat thermometer?
Four hours is still about twice what I would expect a fattie to take. One factor might be the temp of the fattie when it went on. As with almost all of the meat I cook, I try to let it come close to room temp first (covered and not out for long). I leave the sausage pack out for a bit, and when it is just cool, I stuff it and dust it. By then it's basically room temp from the handling.
Just a thought. Not sure how you handled yours.
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