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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

My very first butt in on the egg!

BBQFanBBQFan Posts: 15
edited November -1 in EggHead Forum
So excited! Yesterday at the Eggfest I was so inspired... Last night I rubbed my first butt :P and this morning its on the egg. I actually put two of them on there. One of them is a small butt at almost 5 pounds and the other is about 7 pounds. Added apple and hickory wood chunks. Set the temp at around 220. Cant wait to see how it turns out. :woohoo:
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Comments

  • Should turn out good, is that Dome or grid temp. I like to keep dome around 250* for meat to get to 195*
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  • StratoEggStratoEgg Posts: 77
    Sounds great! But be careful that is how it all starts. 7 pounds of PB for your family then you add another for friends and then another for additional friends until you end up feeding alot of folks. My case in point, I just finished a multi-day continuous PB cook of 104 pounds for a social today starting at noon. Totally awesome but a little tired. The Guru or some other temp control device is also a handy product.

    You should have some good eats shortly! Nice mix of wood chunks but I would also recommend a higher temp of 250 and plan on roughly 2 hrs per pound low and slow. Adding a little mustard as a technique helps form the bark--opinion only here.

    Cheers,

    Al
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  • BBQFanBBQFan Posts: 15
    Thanks... we did first rub some yellow mustard and then made a mix of buttrub and light brown sugar. Put on a pretty heavy coat. Just raised dome temp to 250. Thanks for all advise.. so appreciated! Cant wait for the results.
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  • llrickmanllrickman Posts: 488
    Ive got 2 butts on that i put on last night at 11:30 cooking away. I usually do the same and go 250 dome temp and let it go.
    Last night for whatever reason my temp wanted to stay at 300 so i just went with it. Right now dome is at about 290 and the smaller of the two butts is at 171 degrees internal according to my Mavericku.

    I'm thinking that the higher temp wont do anything other than maybe cook em a little faster and maybe get a little more bark on the meat I HOPE ANYWAY lol

    Good luck on your butts.

    Make a cole slaw to go with it it goes great right on the sandwich :)
    One LBGE
    Digi Q
    green Thermapen
    AR

    Albuquerque, NM
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