Yep, take it off or at least wrap it in foil if it needs to stay on to keep warm. The foil will go a long way to hold the moisture in the meat and prevent it drying out.
WHAT IS ON YOUR EGG TODAY?
- Thread starter buttplate
- Start date
Yep, take it off or at least wrap it in foil if it needs to stay on to keep warm. The foil will go a long way to hold the moisture in the meat and prevent it drying out.
Yeah, I did that with the Boston Butts I've done. Those have all been awesome. The Egg retains heat well so the IT kept rising. Do you guys normally pull meat off a certain number of degrees before the desired temp? It says to do that with all meat, but it doesn't specify how many degrees. I guess the larger the hunk of meat, the more the IT will rise afterwards. Meaning a filet won't rise nearly as much as a 8 pound BB.
2 Cups beef broth
1/4 cup worcestershire
1tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne
Well I've been sick all weekend so the only thing on my BGE is water from the previous month monsoon we've had. I'll just have to look at what everyone else is cooking and just pretend I can smell it. Lol
