re: Memorial Weekend Grilling

quote:

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For those that have said butts, do y’all have a go to recipe you wouldn’t mind sharing? I just google big green egg recipes and modify what I like from each one for the most part.

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Dill pickle juice for a binder.
Two rubs: 1) dalmatian and 2) Sweet Rub O' Mine
I let sit in the fridge for 24 hours.

I use catch pans to keep the juice from dripping onto the coals.
Smoke over 50:50 post oak and pecan anywhere from 225F to 275F.
I roll fat cap down (since the heat is coming from below on a BGE).
Spritz often (I just use water)
I prefer to wrap in tin foil once they reach 165-180F
Remove at 205F

Getting healthy (blue) smoke while keeping your temps under control is a challenge on a ceramic smoker.