Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Perfect low and slow--so far

yzziyzzi Posts: 1,455
Yesterday I started cooking 30 pounds of pork butt in preparation for a party in a couple weeks. I cleaned out the egg nice and good and opened up a bag of wicked good. The pieces were some of the largest I've seen so I knew I'd get good airflow between that and the hi que grate. Got about 3 10 pounders on my grid, if only my swing rack bracket were here already. Got the egg steady at 225 for about an hour, put the meet on and tried hard to fight the temptation to bump the temp up after putting cold meat on. Had the maverick wake me up at 6:30 to tell me one butt is done. Can't beat a full night sleep!

Forgot about pictures but I have a terrible one of the raw butts rubbed and about to go on. I don't want to here anyone ever say to me "get off the forum... I've never seen one of your cooks.... You suck.... Bad!"

Those are the fat caps laying there on the pan. I tried something different and trimmed the fat cap off for more bark and folded it up and put it on top for maximum bark area. Seemed to work good so far. Will post more pics if I remember to take them.
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3264 x 1840 - 2M
Dunedin, FL

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