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Got it. Thanks.
Their were two in the package. They are cut weird, I was thinking about putting them both in a foil roaster pan instead of directly on the grill, maybe some liquid in the pan. Thoughts?
I put it on at 9:00 last night and pulled it off at 7. The grate temp ranged from 240-270. I have a maverick. It's like it flew right though the slate. I plan on serving around 6 tonight. Currently it's foiled, troweled in a cooler. If I putting …
Also the rub did not impart much flavor to the meat. It was a bit bland. Prior to smoking I injected it with part apple cider vinegar part apple juice and 3 tbl sp of the rub. What should I do to get more flavor?
All nighter done, took the butt off at 11. It taste good just a touch dry. Meat temp got to 198. May need some tips on how to keep it from drying out. Forgot to take a pic off it off the LBGE. Here a pic of it pulled