Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Two Butt Questions

Options
jimi1234
jimi1234 Posts: 101
edited November -1 in EggHead Forum
Has anybody ever cooked a small butt? One that has been cut into smaller hunks.

I might pick up a 3 lb piece of shoulder since time is not on my side and I am not cooking for a crowd.

Will the results be the same?

For my second question - does anybody have a recipe for a good sweet sauce for pulled pork? Would this me 'Memphis Style'?

I am debating just thinning out my normal molasses based sauce but am thinking it might be a little too intense (spiced) for pulled pork.
· Share on FacebookShare on Twitter

Comments

  • Essex County
    Essex County Posts: 991
    Options
    I've done smaller pieces of butt before. The upside is that you get more bark. But the 2 hour per pound rule doesn't apply to a piece that small though. You'll need more time to do a true low and slow.
    · Share on FacebookShare on Twitter

Categories