Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Boston Butt

Chemical EggineerChemical Eggineer Posts: 26
edited November -1 in EggHead Forum
So, I've got a few BB's under my belt now as well as several other cooks. Thanks to everyone on this forum for helping me out when I had questions. The butts especially have turned out excellent pretty much every time. I'm completely sold on the BGE. My only complaint is that the butts do tend to end up with a lot of fat still left in the meat. Are there any techniques for reducing the fat content in the finished product? I don't trim the fat from the bottom of the butt prior to cooking, and I cook at 250 grill temp until 195 internal. I use the standard inverted PS with drip pan setup.

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