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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Big BBQ day

Options
bhedges1987
bhedges1987 Posts: 3,201
in EggHead Forum
smoked 16lbs of pork and 5 lbs of sausage

chopped and served on sandwiches with fries and beans

no pictures of the pork smoking



Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


· Share on FacebookShare on Twitter

Comments

  • MaC122
    MaC122 Posts: 797
    Options
    nice job man! I like the side of fries with the sandwich. I hear of people brining a pork butt and I think I might try this. Has anyone done so?
    St. Johns County, Florida
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    Options
    Thanks. I have never tried brining a butt. 

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • Markarm4119
    Markarm4119 Posts: 526
    Options
    I brine pork butts for 12-24 hours and they are always good. I just use kosher salt and light brown sugar to brine. I rinse the brine and then put rub on it and let sit t room temp for n hour.
    LBGE, and just enough knowledge and gadgets to be dangerous .
    Buford,Ga.
    · Share on FacebookShare on Twitter

Categories