Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

first smoke

LongrifleLongrifle Posts: 130
edited 9:45PM in EggHead Forum
Doing my first long smoke on Sat. Pork butt. I should fill up with lump half way up the fire ring. Get the temp stable at someplace between 225 and 250. Add the place setter, drip pan with Apple juice and Jim beam. Let all of that preheat before putting the meat on. Oh, putting cherry chunks in the lump. Watch the temp and wait for the alarm when pork is at 190. Sound good? I will post pic. Thanks

Comments

  • Austex_EggerAustex_Egger Posts: 153
    Sounds good! I let the temp stabilize with the plate setter already in so it hits temps at the same time the rest of the Egg does. I also don't bother with a drip pan (just cover the plate setter with HDAF). I might try a pan with juice some day, but the Egg is so good at retaining moisture, and butts are so fatty, I'm not sure how necessary it is.

    Did you prep the butt at all? Most common is slather with yellow mustard and then some rub, then wrap in plastic wrap and in the fridge for at least a couple hours. I usually prep them the night before.

    Good luck! I'm relatively new to the Egg but have found as long as you do all the basics right, it is hard to screw something up! ;)
  • Austin  EggheadAustin Egghead Posts: 3,904
    Have a good night. You will be up several time to check on the progress but you will be rewarded :)
    Large, small and mini now Egging in Rowlett Tx
  • LongrifleLongrifle Posts: 130
    I am just using the Apple juice and Jim beam for flavor I liked using that combo with my smoker and thought I would give a try. I am using the mustard method. The place I get my meat was out of butts today. Said they would have some in at 9am sat. Not starting the cook until 7 or 8 pm so it will have awhile to marinate. Looking forward to this. :blink:
Sign In or Register to comment.
Click here for Forum Use Guidelines.