Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s that time of year again-time to hop on out to your backyard for an EGG hunt. If you’re lucky, you’ll only have to search as far as your patio! Planning on cooking Easter Sunday? Check out our Easter Menu. If you’re looking for a sweet treat to enjoy with the whole family, try at least one of our sweet treats, if not both: Grilled Peeps & Carrot Cupcakes. Lastly, if you’re having company, our Pinterest page has lots of ideas for entertaining. We hope you have an EGGstra tasty holiday!

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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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