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.

Butt and #1 try at Pulled pork

LakerLaker Posts: 110
edited 7:49PM in EggHead Forum
Picked up 2 pack of Boston Butt at Sams today. One side has a slab of fat. Should I remove this fat before egging?

Does it make a difference on which side goes down or up?

Using a large egg with platesetter and indirect.

Total is 16 lbs and largest of the 2 is around 8, so I am figuring 15-16 hours at 225 grid.

What should I shoot for internal at plateau and for finish.

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