Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

179* F

CornfedCornfed Posts: 1,324
edited November -1 in EggHead Forum
The shoulder is at 179* and (slowly) climbing. I had cut off the skin before covering with Shakes rub. Before putting it on the Egg, I placed the skin over the top of the pig so the fat attached to the skin could marinade the meat. About 2 hours ago I removed the skin and added a little more rub on top to add a little to the crust.[p]At 2:30, it will be 20 hours of cooking time. I'm thinking it will be done by 3pm at 20.5 hours. I'm planning on taking it off at 185 internal. The plan after that is to let it rest for 15 minutes or so then I'll start pulling. Should I let it rest longer? I have 3 bags of potato rolls, some store bought cole slaw, and several types of Q sauce. I'm thinking of using the Williams-Sonoma Pork sauce since it has a nice vinegar flavor.[p]Looking very forward to some pig,


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