Big Green Egg owners

blugill · 04-23-2014, 11:47 AM

The time is just about breaking down the muscle fibers to make it more tender.
It has never seemed like a trade off to me, increasing the temps up to about 270-285 and knocking off a few hours is worth it to me, I wrap it and let is set for another hour or two once it reaches the desired temperature.
I know a couple of competition BBQ teams that cook at over 400 and do it in about three hours and then wrap it and let it set for three or four hours depending on how the cook went.
I don't like that though, there's a huge difference in what you'd cook for yourself in your yard and what you'd turn into the judges in a contest.

04-23-2014, 11:47 AM	#23
blugill Feeling at Home Join Date: Dec 2008 First Name: Andy Location: Enid, Oklahoma Posts: 867 Trading: (10)	Re: Big Green Egg owners The time is just about breaking down the muscle fibers to make it more tender. It has never seemed like a trade off to me, increasing the temps up to about 270-285 and knocking off a few hours is worth it to me, I wrap it and let is set for another hour or two once it reaches the desired temperature. I know a couple of competition BBQ teams that cook at over 400 and do it in about three hours and then wrap it and let it set for three or four hours depending on how the cook went. I don't like that though, there's a huge difference in what you'd cook for yourself in your yard and what you'd turn into the judges in a contest. __________________ My Blog