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
Tailgate Update (14lb chuck roast)
Hi everyone, thanks for all the advice.
When should I foil? At what temp?
The 14lb chuckie is on for its projected 20 hour smoke at 240 dome temp. A little mustard and woosch to hold down a tun of butt rub on the chuck roast (not to mention the half jar of injection marinade put in an hour before the cook)...some pecan and cherry chunks with hickory lump. Been smokin' for two hours and its just creeping back over 200 because of the cold indirect setter and cold meat...
I hope it stays moist...