Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

The Renouned Mr. Brown

MGBBob80MGBBob80 Posts: 20
One of my favorite ways to do a shoulder.  Recipe's easily obtainable on the internet, so won't go into that here.  Rubbed the beast and let it sit overnight in the refrigerator.  Fired the LGBE up early in the AM using BGE lump with a couple of good sized chunks of hickory, stabilized at 220 at the grill and let her go.  Smoked the shoulder for 15 hours indirect, then wrapped in tinfoil and let sit overnight in the LBGE as it cooled.  Pulled the next AM - WOWSER!
Until next time- Cheers, Bob
I reserve the right to be better tomorrow than I am today!

Comments

  • Woof! That is some serious Bark.


    1 LBGE in Chapel Hill, NC
  • SmokeyPittSmokeyPitt Posts: 9,837
    Tried and true recipe!  I've never actually made it but had it on several occasions from by friend's WSM.  


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 16,489
    Okay-since I didn't see any propriety markings, here's at least one reference for "The Renouned Mr. Brown":  Check out "Smoke and Spice" by the Jamisons.  You will find it leading off the pork section.  Enjoy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • westernbbqwesternbbq Posts: 2,107

    Smoke and Spice is the first thing I thought of when I saw this thread

     

    I didn't remember seeing leaving the wrapped shoulder overnight and then shredding the next day.  I will double check

     

    However, when I've smoked shoulder in the recent past, I've learned that wrapping in foil, pouring on some drippings (which have melted fat and some sweet beer mixed in) and letting sit for a few hours (no more than 5, has yielded easy to shred, tender meat AND it would stay hot (temp wise) for this time too

  • MGBBob80MGBBob80 Posts: 20
    I probably should have explained the "overnight" bit a little more.  Finished up real late and pulled real early before work.  Time was about 4 1/2 hours and pork was still nice and hot.

    Smoke and Spice is the first thing I thought of when I saw this thread

     

    I didn't remember seeing leaving the wrapped shoulder overnight and then shredding the next day.  I will double check

     

    However, when I've smoked shoulder in the recent past, I've learned that wrapping in foil, pouring on some drippings (which have melted fat and some sweet beer mixed in) and letting sit for a few hours (no more than 5, has yielded easy to shred, tender meat AND it would stay hot (temp wise) for this time too


    I reserve the right to be better tomorrow than I am today!
  • NibbleMeThisNibbleMeThis Posts: 2,293
    This was one of the first ways that I ever learned to cook pork shoulder, a very straight forward and reliable cook.  Can't go wrong with Smoke and Spice, fantastic book.

    I did like you, I was up so late last night that my "foil towel cooler" (actually a Cambro) was actually my "overnight" too.  While everyone was still asleep, I fried up an egg and put in on top of a little bit of the fresh pulled pork with some hot sauce. 
    Knoxville, TN
    Nibble Me This
Sign In or Register to comment.
Click here for Forum Use Guidelines.