Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Confidence is high.

eggteetheggteeth Posts: 52
edited August 2012 in Pork
Thank you to you kind folks on this board.  After reading many of your pork related posts, I took another run at a 5.5 lb. pork shoulder.  Rubbed with dizzy dust and went straight at it (no brine, injection, wrap, anything).  on at 8:00, hit 200 degrees at 4:00, I didn't open the egg once.  Wrapped and in a color.  I used two forks to take it off, and it felt like the butter I've read many of you discussing.  I'm feeling really good about it.  

Thanks for the insightful posts to help a rookie out.


  • Hi54puttyHi54putty Posts: 1,610
    Awesome. Congrats and I'm sure it will be amazing.
    Winston-Salem, NC 
  • AleBrewerAleBrewer Posts: 555
    eggteeth said:
     I didn't open the egg once.

    That's a pretty big deal right there. Opening the Egg(or any cooker) can add to cook time and contribute to drying out whats being cooked.

    Glad it worked out well for you.
Sign In or Register to comment.