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My first stoker cook: the end result!

Rezen73Rezen73 Posts: 356
edited 10:31PM in EggHead Forum
So I started my first stoker cook last night... I put the pork butt on around 10pm last night. Stoker set @ 250F grid, indirect with a drip pan filled with apple juice. For smoke, I used a mix of apple chips and mesquite chips.

Didn't open the dome once until 16 hours had passed. Pulled @195F.

This is what I was greeted with! The aroma was unbelievable.

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I cooked it fat side down, and some of the bits stayed behind on the grid. That is, until I went back with a fork and pulled them off and ate them. lol

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Here it is, after nearly 2 hours rest wrapped in heavy duty aluminum foil, towels, and stuck in a cooler.

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It was incredibly tender! It literally just fell apart. I've cooked butts before where I would have to literally work to get it off the bone etc... but not this one! Perfectly cooked.

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Look at the bark! Making me want another plate of it. haha

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The blade bone came clean without any real work from me. The pork was just falling off it...

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Zoom of the blade bone.

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Delicous scrumptious pulled pork.

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Plated, with egg roasted corn on the cob, pasta salad, and home made cole slaw (even with homemade mayo).

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Served with some North Carolina style hot vinegar sauce.

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Can't wait for tomorrow, so I can make a pulled pork sandwich! :D

Comments

  • lousubcaplousubcap Posts: 14,859
    Thanks for the update-I'm going on 20 hours in (8.6# butt) with a calibrated dome of 250+/- 10*F since 10 PM (EDT) last night and the beast has settled on 195*F for the past 2 hours. Goosed the dome to 290*F and am going to declare victory in about 30 minutes-then HDAF wrap for at least an hour and pull.
    Enjoy from your side of the pond-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • LongrifleLongrifle Posts: 130
    Man, I love North Carolina style vinegar sauce up here in Indiana most folks have never had it. When I have made some to go with pulled pork I have made they have liked/enjoyed it, but I sure had some funny looks. I also finely chop some cabbage and make coleslaw with the vinegar sauce and put a "saamwich" together. Fracking great. Doing my first butt on the BGE next weekend hope mine looks a good as yours. Well done!!
  • Rezen73Rezen73 Posts: 356
    I kept going back and forth between a north Carolina style coleslaw, and a mayo based slaw...

    I chose the mayo based slaw mainly as a palette cleanser to offset the heat from the pork rub, vinegar sauce, and jalapeños :D
  • Looks great Did 2 Butts myself this weekend..Be a Pork Kinda week with leftovers...Matt
    www.finandflame.com

    www.oldfishinglure.com
  • Dave in FloridaDave in Florida Posts: 1,099
    Gotta love it when you have leftovers for sandwiches.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • EggNeatoEggNeato Posts: 19
    I've never had North Carolina style hot vinegar sauce, but it sure does look good. Would you mind sharing the recipe?
  • tacodawgtacodawg Posts: 335
    That looks delicious. I have done a couple butts and they have been great. Maybe the egg fairy will get me a stoker for Christmas if I keep feeding her good food. Thanks for sharing. Have a bite for me, extra bark please.
  • Wow looking real good!

    EggNeato wrote:
    I've never had North Carolina style hot vinegar sauce, but it sure does look good. Would you mind sharing the recipe?

    I would be interested in this as well!

    Thanks!
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