I have had my egg for about two years, but I don't do a lot of smoking with it. I've messed up 2 briskets, and made about 10 pork butts. Some great, some good enough…lol.
I feel like I'm messing up the serving/storing of the meat. Frigging amazing while pulling it, but dry and little flavor the next day.
I can rock some grilled chicken on this thing. Definitely a game changer!
by Miserable_Exchange70
6 Comments
I cover my separator with foil tray..
looks like a pro to me
Put a aluminum foil tray of water between the grill and the off set plate. Helps from drying out. Helps mute the heavy smoke flavor
All I know is it takes way longer than anyone says lol.
How and how long are you letting it rest?
I’ve had good success with pork butts resting in the oven (off) or cooler wrapped in tin foil for at least an hour. Then after shredding and packaging, I pour the left over juices/fat from the tin foil back on top. Never had a problem with dry pork later
Yum