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Re: Must Have Accessories for Green Egg
Welcome to the forum and good luck with ur BGE. In addition to the items already mentioned I use a cast iron grid for a lot of cooks, steaks & burgers especially. Enjoy. :) Bob Alex City, Al1 · -
Re: first turbo butt advice
Cook to temp not time...350* indirect to 195-200* internal. some folks wrap at 160* internal till done. Then FTC till your ready to pull. The last 8# ers I did took about 5 1/2 hrs. Enjoy!2 · -
Re: Best Egg Temp for Boston Butt / Pulled Pork?
Have done butts both ways...low and slow 250 dome, indirect till 195/200 int, wrapped in HD foil and towels in a cooler till ready to pull. Never had a butt get dry..Tried the "turbo butt" …2 · -
Re: First Time Injecting Boston Butt
Sounds like a plan...let us know what you think about the finished product. FYI...saw a post where a butt that was injected took a little longer to cook because of the added fluid. Got some Tony Chac…1 · -
Re: Newbie
Here's what I do...and have seen many pic's on the forum with the same set up. I wrap my wire in alum foil, when using the plate setter I line up the wire over one of the leg's so as not to get direc…2 ·
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