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.

Pulled Pork advice...

Hey fellow eggers,[p]I'm looking for some advice on pulled pork. The short background is as follows: My wife gave me a large egg for Christmas. I have been monitoring the forum for six weeks or so - great information. I put a 5lb. Boston Butt on at 9:30 last night with a dome temp of 200* Woke at 4:30 to a 185* temp, adjusted the vents and woke to 210* [p]The meat temp had been staying at 150* for quite some time, so I bumped the dome temp to 250*. The internal temp is now 158*. We have plans and I need to finish by 5:00 this evening. I hate rushing things, but like it has been said many times before - it always seems to take longer than you planned.....[p]Thanks for a great forum and excellent information! One last question - I hate the taste of mustard (don't want to offend anyone..), so if I ever decide to "slather" a Boston Butt or ribs, should I expect to have much mustard taste on the meat? Thanks in advance for your advice.[p]Wade


  • Nature BoyNature Boy Posts: 8,415
    You are doing fine. The 158 is the plateau. Give it plenty of time there, as that is where all the fat and connective tissues are breaking down. You can bump it up to 275, but wait til temps climb into the 270 range. You are doing great, and will love the results.[p]Oh, and no mustard taste with yellow mustard.[p]Good luck, keep us posted.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Wade, sounds like you are doing great. Don't let minor temp changes scare you. My pulled-pork hero is Elder Ward. I think he was me in the previous life, thus he is a lifetime ahead of me. His techniques and temps are right on the mark. You can use your originality in the spice and rub area if you want to venture out. Get you a Polder or a remote wireless for your meat thermometer and don't open that dome during extended cooking like butts etc. Patience developed during these excercises will carry over into your daily life. That wife is a keeper. She has her priorities in proper prospective. Welcome and get busy.......

  • GfwGfw Posts: 1,598
    <p />Nature Boy, great advice - the 1st time that I made PP exactly the same thing happened - my guess is that it will hit the 200 mark about 5pm - afetr that it will look something like the picture![p][p]
  • CatCat Posts: 556
    Wade,[p]Welcome to the forum! You can bump the dome up to 300 to speed things up. Once the meat temp hits 185, try sticking a fork in the butt; if you can twist it easily, it's done. [p]A dome temp of 210 is a little low for a butt, IMHO. Next time try starting that low (for maximum smoke penetration) and running the Egg up to 250 or 260 over an hour or so. [p]As for the mustard, you won't notice the taste. Use a light coating. It just helps the rub adhere, and the vinegar in it interacts with the rub spices in a nice way.[p]Good luck with that pork butt -[p]Cathy
  • Nature BoyNature Boy Posts: 8,415
    Yeah, he is stylin along just fine. Crank it a bit after the plateau, and get the sauce and slaw ready. The longer you have to wait, the better it tastes.[p]Brisket still plateauing at 160. 17 hours now. Looks like it'll be 20 hours total.
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    <p />Gfw, and this. 27 hours at 200 dome temp. This was a big-un.

  • Nature Boy, hang in there buddy! Your discription of last night with the snow and moon were photographic in my mind.

  • GfwGfw Posts: 1,598
    King-O-Coals, nice picture - I'll bet it was great!

  • Gfw, we had to have a smoke afterwards!

  • GrumpaGrumpa Posts: 861
    <p />Wade,[p]Since everyone else is showing there butt today, you may as well see mine too :~)

  • Bob, YEAH BABY!

  • CatCat Posts: 556
  • Tim MTim M Posts: 2,410
    <p />Bob,[p]I agree - show us your butts. I am tired of just guys doing the butt showing though.[p]Tim
  • GrumpaGrumpa Posts: 861
    Cat,[p]Coming from you I feel that I have been bestowed the highest of honors :~)

  • CatCat Posts: 556
    Bob,[p]What did you do to achieve that gorgeous glaze? [p]Tell all.[p]Cathy
  • GrumpaGrumpa Posts: 861
    Cat,[p]Nothing more than JJ's rub and 20+ hours in the egg at 220* with lots of hickory chunks and Lump. I'm not into mustard or any other enhancements and like to just keep it simple.[p]Oh, one more thing...NEVER NEVER PEEK!

  • CatCat Posts: 556
    Bob,[p]I'll have to try without the mustard next time. That is one fine-looking butt![p]Cathy
  • Cat, I never use mustard on my butt either (Guru does) but you never compliment mine like that.. I'm hurt to the bone! His glaze was pretty cute though!

  • CatCat Posts: 556
    King-O-Coals,[p]We've just gotten acquainted. I wouldn't want you to think I was forward. ;-}[p]I like the mustard. However, I have yet to try a butt with nothing but salt & pepper, and I should - no flavors but pork & smoke.[p]Keep us posted on that tenderloin event -[p]Cathy
  • Char-WoodyChar-Woody Posts: 2,642
    Tim M, I am thinking that all us non digi camera owners are being well "moo-ned" by the pork phenomena...Nice Pics..!!

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