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Pouring Down Rain But that won't stop me...Pulled Pork (Pictures Updated Throughout the Day)

So tired of the rain here in Indianapolis but I was not gonna let it make me put the shoulder in the over for the day.

Got a shoulder from Sam's at about 6 lbs.  Slathered it up with some mustard

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Rubbed very generously with Dizzy Dust from Dizzy Pig and rubbed it in and let it sit in the fridge for about 18 hours.   

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Put on the Egg at about 250 mixed with Hickory and Apple Wood

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Comments

  • EddieK76EddieK76 Posts: 415

    Griffin said:
    That's gonna be one messy placesetter, Eddie. ;)
    Yeah I usually put foil down and this time with the pouring rain I was in such a hurry to get it on there that I forgot about and said "darn I forgot the foil"  Oh well just burn it off next time I cook :)
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  • Solson005Solson005 Posts: 1,906
    I wish I was a egghead when I traveled for work and was in Indianapolis I would have killed for some egg'd food while on the road! (if you were doing it at 225° I might have had enough time to get there..) 

    Looks like tonight is going to be some good eats! 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • EddieK76EddieK76 Posts: 415
    Solson, stop on by anytime your in the area :)  Amazing that the Egg is not effected at all by this driving cold rain we have going on!
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  • Charlie tunaCharlie tuna Posts: 2,191
    It is effected if the rain is hitting the egg.  It will just burn more lump to compensate for the heat loss.
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  • EddieK76EddieK76 Posts: 415
    WHy is the BGE so amazing.  In a driving rain the therm has moved 5 degrees in 3 hours.  I have no auto temp controllers either!  

    Anyhow....Here is a picture of the shoulder 3 hours in and the internal temp is at 160

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    One of the construction guys came over and said "you are killing us with the smell of your BBQ and we have 1 hour before we can take a lunch"  


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  • MrCookingNurseMrCookingNurse Posts: 3,985
    Looking great man! I love the play by play cooks!


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    LBGE & SBGE (big momma and pat)
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  • EddieK76EddieK76 Posts: 415
    Looking great man! I love the play by play cooks!
    My job is slow today.  Not much tech support I have to provide so I have plenty of time to update today!!!!


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  • EddieK76EddieK76 Posts: 415
    It is effected if the rain is hitting the egg.  It will just burn more lump to compensate for the heat loss.
    Well seeing as how my temp has changed 5 degrees in 3 hours I'm seeing it as not effected at all. 
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  • @EddieK76, I always enjoyed coming to Indy and having a shrimp cocktail and steak at St. Elmos! Given the choice, however, I think I'd wait for that pork to be pulled. Looks great!
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • EddieK76EddieK76 Posts: 415
    Oh man that shrimp cocktail is AMAZING!!!!!   They now sell their sauce in bottles here!   That stuff will relieve any sinus congestion for sure
    @EddieK76, I always enjoyed coming to Indy and having a shrimp cocktail and steak at St. Elmos! Given the choice, however, I think I'd wait for that pork to be pulled. Looks great!

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  • tazcrashtazcrash Posts: 1,851
    That little piggy looks so good. 

    Gotta love the temp holding capabilities.  

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • EddieK76EddieK76 Posts: 415
    5.5 hours in...We've dealt with driving rain, sleet, some snow and high winds but this Egg is holding on strong!

    Internal temp is at 180.

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  • shtgunal3shtgunal3 Posts: 2,902
    Sweet looking pork!

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     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • I'm only an hour south of you. What time should I be up for dinner?

    Looks fantastic!
    LBGE 2013, SBGE 2014, Mini 2015
    Columbus IN
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  • At least we're not the only ones getting snow in late April!

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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • lousubcaplousubcap Posts: 6,085
    @EddieK76-given your cook temp, the butt weight and the quick temp rise to 180*F-you either have a fast cooking butt or you will see the late stall with this one in the low 180's-I have had some cruise right there (same general parameters) and then take a good 4 hours to move on into the 190's.  Enjoy the cook-looks great!
    Louisville
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  • EddieK76EddieK76 Posts: 415
    I'm only an hour south of you. What time should I be up for dinner?

    Looks fantastic!
    Come on by :)   
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  • EddieK76EddieK76 Posts: 415
    lousubcap said:
    @EddieK76-given your cook temp, the butt weight and the quick temp rise to 180*F-you either have a fast cooking butt or you will see the late stall with this one in the low 180's-I have had some cruise right there (same general parameters) and then take a good 4 hours to move on into the 190's.  Enjoy the cook-looks great!
    We stalled in the low 170's for quite awhile.  I'm 201 and ready to pull off after 8.25 hours.  It was probably closer to 5.5 lbs after I looked at the packaging but it's truly hard to tell because it's cryovaced together with another butt from Sams.
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  • sariverssarivers Posts: 67
    lousubcap said:
    @EddieK76-given your cook temp, the butt weight and the quick temp rise to 180*F-you either have a fast cooking butt or you will see the late stall with this one in the low 180's-I have had some cruise right there (same general parameters) and then take a good 4 hours to move on into the 190's.  Enjoy the cook-looks great!
    I was wondering about the dark bark also.  I've cooked several at a dome temp of 225 and 250* F and they never got that dark.  They were delicious and the last had a 210* internal temp.  They took 18 to 20 hours.  I started by covering them with mustard then the seasoning.  Anyone got any ideas why the difference in the color when we are cooking them at about the same temp?
    Columbia, SC

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  • EddieK76EddieK76 Posts: 415
    The bone came out clean and easy!

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  • EddieK76EddieK76 Posts: 415
    Starting the pulling process....The smell was amazing!

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  • EddieK76EddieK76 Posts: 415
    Plated picture.  Homemade cole slow, homemade bbq sauce with some loaded potato salad we got from our grocery store...

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  • sariverssarivers Posts: 67
    How long did the cook take? 
    Columbia, SC

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  • EddieK76EddieK76 Posts: 415
    sarivers said:
    How long did the cook take? 
    It was about 8.25 hours
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  • Charlie tunaCharlie tuna Posts: 2,191
    I believe the bark is a product of higher temperatures.  When we used to cook larger numbers of butts in wood/water smokers, the butts with the most bark were always located in the hottest parts of the smoker.  The egg doesn't have drastic hot spots like the wood cooker.  And for most of my meals, bark isn't what i am looking for.
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  • sariverssarivers Posts: 67
    edited April 2013
    EddieK76 said:
    Starting the pulling process....The smell was amazing!

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    I just can think of anything that is better than pulled pork on the BGE.  Makes me want to do one this weekend. 
    Columbia, SC

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  • egger aveegger ave Posts: 580
    edited April 2013
    The last I was in INDY at the FedEx hub it was pouring freezing rain and sleet, last summer it was 100 degrees with T-Storms and hail.. Never left the airport. You live in the hottest and coldest city I have visited. Love the updates and photos. The dark bark looks like what I get when I use higher temps. I make my own mustard that has a lot more bite than store bought. I completely agree about pulled pork. Thanks for posting.
    1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 4 dogs living in the heart of BBQ country in Round Rock Texas. "Friends don't let friends cook with propane"
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  • Solson005Solson005 Posts: 1,906
    Looks awesome! =P~
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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