Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
thanks Buxwheat - but I have a couple follow-up questions for you
1. So no plate setter?
2. How do I raise the grill if I don't use the plate setter?
3. I have a thermapen - what is the temp at which i should pull it?
4. I have bad B…
I guess I am still a little confused? I want to smoke the breast and have some questions:
1. How do I prepare it? rub? injection? what?
2. Egg temp?
3. What is the internal temp of the meat when it is done?
Ok thanks for all the input - Here is what I think that I will do and you guys tell me what you think.
Cook the meatloaf all the way on the egg today?
Cover in foil and refrigerate
Bring to the fire station and put back in the fridge until …
Here is the recipe for the rub I used that was fantastic
2.5 tablespoons paprika
2 tablespoons salt
2 tablespoons granulated garlic
2 tablespoons sugar
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon black pepper
Thanks for all all the insight - I will let you know the results tomorrow. You have been a great help. What is your email? We are in Lynden WA which is in the very northwest corner of the US. Take care, God Bless, and Happy 4th
I guess I just didn't think it was going to take that long. I read of people smoking their 10 lbs butts for 10 or 11 hours and just thought that my 5 pounder would take half that time. I just ordered a thermapen - do you like those?
Internal temp 160 - Egg temp is 240. Keep in my my new digital thermometer comes in the mail this week so I am using a cheap glass thermometer. Kind of looks like one my mom would take my temp using when I was 2
Thanks Little Chef,
So you say I can pull it tonight, chill, and reheat tomorrow? I think it is going to be a long night. It has been 8.5 hours for this boneless pork. I thought it would take far less than that. Although, I just had a little…
Thanks Little Chef -
Could I not just pull it when it is done tonight and reheat tomorrow or is that a "sin"? What is the benefit of wrapping in foil and putting it in a cooler? How is that different then putting it in the fridge?