Q: Dr. BBQ, I read a thread posted on the Big Green Egg web site about hitting a plateau when cooking briskets. Does this hold true to cooking beef ribs or does it pertain mainly to briskets? –Chef Wil A: Hi Chef Wil, In my experience the “plateau” happens in big, solid pieces of meat that …
How to Inject a Roast
Hello Dr.BBQ, I am going to roast my first pig. I was looking to do a 50 pounder being my first time out. How long should it take at 250°F? Is 250°F a good temp or should I go hotter? Can I season it before I start and should I mop it as I go? I was also wondering if …
How Long Does Beef Brisket Keep?
Q: Dr. BBQ, Is it OK to age beef brisket up to 15 days before you BBQ it? Thanks, Morton A: Hi Morton, If the brisket is in the shrink-wrap and intact you can age it for up to 40 days if you keep it very cold. If it’s been removed from the factory shrink-wrap …
Reining In the Smoke
Dr. BBQ, How do you control the smoke, in your smoker, from making your meat become too smoky tasting? I have a problem with this not being consistent. I might be keeping my smoke stack closed too much. Any ideas? Thanks, James Hi James, If you’re using all wood to cook with on a big smoker you’ll definitely want to …
Eggheads Like It Hot
Hey Doc, Just finished reading your book, Big-Time, and noted that you are a Big Green Egg user. I also have an Egg and I wanted to ask about cooking times. Most smoking cook books tell you to slow and low cook your foods at 225°F, but the Egg people cook at higher temperatures. What observations have you had using …