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.

HELP!!! I was entered into a BBQ contest

EggHead09EggHead09 Posts: 52
edited 5:34AM in EggHead Forum
My wife obviously has fallen in love with food off of the EGG. She decided today to enter me into her works BBQ contest. Has to be a homemade BBQ sauce. I do have that in check. The are providing me with a boston butt. I have never smoked a boston butt. So I have absolutely no idea on preperation or cook time on the butt. The contest is based only on taste alone. All ingredients must be homemade including rub..So any ideas on what kind of smoking chips to use and what temp to cook at?! I am not quite sure of the weight or quality of the meat as I have not seen it yet...Thanks for all your help!

Matt

Comments

  • WessBWessB Posts: 6,937
    Check out the "pulled pork" entry in the "cooks" section of my website below....should tell ya everything you need...Good luck..
  • EggHead09EggHead09 Posts: 52
    I got the just of it. What should internal temp be?!
  • WessBWessB Posts: 6,937
    For pulled pork, between 195 and 200 internal...the closer to 200 the better and you can keep it wrapped in foil for several hours if you need to..be prepared for the plateau...when the internal gets around 140 to 160 it will stall..may even drop..this is perfectly normal, don't adjust anything, just wait it out...make sure your egg is stabalized with drip pan and all other items before adding your meat.
  • EggHead09EggHead09 Posts: 52
    What about cook temperature. I'm confused on what you mean with wrapping in aluminum foil? Also, any ideas on what kind of wood chunks to smoke with and what temperature to cook at?! sorry I am just full of questions!
  • Celtic WolfCeltic Wolf Posts: 9,773
    Pull Pork

    This this link.
  • EggHead09EggHead09 Posts: 52
    oh that is awesome!!!! thank you vey vey much!!! You and wess both!!
  • WessBWessB Posts: 6,937
    Thanks for the bail out..I got busy with other issues I'm having and lost track of the forum for a bit...
Sign In or Register to comment.
Click here for Forum Use Guidelines.