Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

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

Indirect meat cooks, epic fail

Twice now. Have trouble with a feet-up indirect.....the meat seems to toughen, not get tender. First time ribs, edible but more smoked than anything and a little pinker than I like. Tonights pork shoulder, 5 lbs.....6+hrs at 250 then some direct heat. Like rubbah...into the trash. Any tips? Everything else has been stellar.
When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
·

Comments

  • grege345grege345 Posts: 3,230
    What was the temp of the butt when you pulled it?
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

    ·
  • Carolina QCarolina Q Posts: 7,949
    Not much help with ribs from me, but as for the shoulder, assuming you were looking for pulled pork, it was likely not done yet. Probably safe to slice and eat, but not pullable. For pulled pork, 5 lbs = 7 1/2 to 10 hours though you shouldn't use that as anything but a guide. Cook to an internal temp of 195-200° no matter how long it takes. When you can stick a thermo probe in the meat with no resistance at all, it's done. Dome temp, 250°. No direct needed, all indirect.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • travisstricktravisstrick Posts: 4,777
    Carolina Q just gave you your answer.
    Be careful, man! I've got a beverage here.
    ·
  • GogogordyGogogordy Posts: 451
    Yes about 185-190 depending on where I took its temp. Didnt want to overdo, but the meat felt tough to the fingers, so I pulled and let it rest. Definitely longer next time.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
    ·
  • Carolina QCarolina Q Posts: 7,949
    I once had one that was done at one end, but not the other. It was late and I was hungry, so I pulled part of it for dinner and left the rest on the egg. :D

     
    image
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • Little StevenLittle Steven Posts: 27,258
    edited June 2013
    Nice grid doofus. I can't get your Skype message cause I have windows 8. You say anything about a mac and i'll be there in seven hours...just sayin

    Steve 

    Caledon, ON

     

    ·
  • Carolina QCarolina Q Posts: 7,949
    Man, you're on a roll tonight. :D Not my fault you're stuck with a PC and Win8. 
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
    ·
  • Little StevenLittle Steven Posts: 27,258
    I'm heading for the truck RFN

    Steve 

    Caledon, ON

     

    ·
  • GogogordyGogogordy Posts: 451
    Mine was already grey and dry....at least the part I did (try to) eat. That one looks succulent and juicy in comprison.
    When I'm not Eggin', I'm scootin'   Eggin' and 'cueing from Temecula Ca; an hour from San Diego, an hour and five minutes from Palm Springs, and an hour and a half from Los Angeles (yeah, right. With THAT traffic?)
    ·
Sign In or Register to comment.