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Thatgrimguy said:There are articles about ribs, buts, and briskets everywhere. Steak methods and chicken dishes galore.. But somehow I can't seem to get a burger right on the eggs I have used so far. Anyone have a good resource on how to take my burger making from bland to grand?
Several of my recent butt cooks have taken forever, so I started my most recent 8lbs butt ridiculously early. As luck would have it, it finished up well ahead of schedule. I pulled out the foil, cooler, and beach towels, but added two fire bricks that sat on a 500 degree BGE for 15 minutes. 7 hours and 42 minutes later I was absolutely shocked to find the internal temp was at 140 degrees. Just wanted to share the use of the firebricks to anyone who was looking for a solution for extended heat retention. My cousin just cooked two 8lbs butts that went 19 hours. I'm learning there can be a tremendous amount of variation in cook times with butts.