April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.
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
Butt was within the time and temperature limits 4 hours under 140. Should be okay because the internal was up to 170. Nolaegghead's idea of foiling and cranking the temp up should work. Just will not have a "Bark".
REMEMBER tough and "dry" pulled pork is usually under cooked, I take it off at 200 and wrap it and put in a warmed cooler to let the juices redistribute for an hour at least.