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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

string or de-string

JMcJMc Posts: 6
edited 8:07PM in EggHead Forum
Just got my BGE as a birthday gift and I'm tickeled to death.
Fixin to smoke my first picnic (deboned shoulder) which was tied up with string.
The first thing I did was cut off the string, open it up and liberally put rub inside and out. Before I put on the BGE, should I re-tie it up or just kind of fold it up or let it lay out??

Comments

  • Nature BoyNature Boy Posts: 8,399
    JMC,
    Tie it back up. It will cook much better as a mass.
    I did one of these and it was pretty good, but not as good as the bone-in ones. The advantage is the flavor from your spices is deep inside![p]Have fun.
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • In my previous post I said:
    The advantage is the flavor from your spices is deep inside![p]I mean the advantage of the way you are doing it now! Wrap that baby up snugly, and cook 250 indirect. Pull off when internal is 185 or so. The boneless versons seem to have less tolerance of taking it to 200. Maybe because the looseness of the meat-in-a-sack allows more moisture loss.[p]It will be good! BTW welcome to the group!!
    NB

Sign In or Register to comment.
Click here for Forum Use Guidelines.