Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here


Scott SScott S Posts: 24
edited November -1 in EggHead Forum
JJ,I dont know whether it was a point or a flat is one better than the other? WOODY I used a medium egg nice fire between 225 and 250. Smokey I used a rack and drip pan. Maybe I was to hasty. What kind of consistency Am I looking for from YAalls experience. You guys would be proud of me if you saw that 6lb pork shoulder I cooked for 15 hours low and slow YAwanna talk about pulled pork, HUWEEE.


  • SpinSpin Posts: 1,375
    Scott S,[p]Brisket is cooked like your pulled pork (we be smiling at your success!). The objective of the cook is to allow time and low heat dissolve the collegen in the meat. The collegen is what makes the cut so darn tough.[p]Do you have a polder type thermometer? It would be a real help in learning what is happening with the cook.[p]I admire your enthusiasm,

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