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Pork Shoulders-Picture Heavy

GeorgiaBornGeorgiaBorn Posts: 178
edited 3:13PM in EggHead Forum
Hey there everyone. Haven't posted pics in a while, but have enjoyed so many pictures from you folks that I figured it was time to post again. Had some friends and family over Saturday night for a much over due BBQ. Did some pulled pork. Made a trip to the Restaurant Depot last weekend where I found the biggest Boston Butts that I personally have ever seen. These weighed in at about 10.5lbs each. I did two of them. They were put on the Egg at 10pm Friday night and 19.5 hours later, they were taken off and stored in a cooler wrapped in foil for almost two hours. When I took them out of the cooler to pull them, they were still steaming hot. To date, it was the best pulled pork I have ever tasted.

Enjoy the pictures:


10.5lbs each! Washed and ready for injection and rub.
IMG_1481.jpg

Used Fab-P for injection and Texas BBQ Rub, Inc for my rub.
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Injected and rubbed.
IMG_1482.jpg

On the BGE at 10pm Friday night. 250 dome temp.
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Getting the BGE back to temp. One of the prettiest sights I know!
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19.5 hours later. Internal temp of 195
IMG_1486.jpg

Pulled and ready for consumption.
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Comments

  • ranger rayranger ray Posts: 812
    why do people write "pic heavy".... i just don't get it??????? please advise.... thanks!....rr
  • ranger rayranger ray Posts: 812
    why do people write "pic heavy".... i just don't get it??????? please advise.... thanks!....rr
  • FluffybFluffyb Posts: 1,815
    Looks like some fantastic eats!

    RR, I think it goes back to the days of dial up connections and slow loading pictures.
  • Do know if you can purchase the injection and rub online?
    Large & MiniMax in Lexington, KY
  • beesbees Posts: 335
    That's a pretty piggy!
  • I wanta EAT :woohoo: ! Looks good! How do you like the result of the fat cap down as opposed to fat cap up? The bark looks really good, did you baste or spray mop at all?
  • RascalRascal Posts: 3,567
    I'm wondering.. why do you wash the pork, what do you use (detergent, utensils, etc.), and what purpose it serves. Thanks for your reply, as I always have something to learn..
  • hornhonkhornhonk Posts: 3,841
    I haven't tried that rub, but I love Fab P ! Isn't it great? It's not cheap but worth every penny, IMO.
  • MetalheadMetalhead Posts: 668
    Rascal.....I was everything I eat prior to cooking or consuming it. I use no soap on stuff that could possibly absorb it. On fruits and veggies I scrub with soap and a scrubby pad. I think that I started because of the Navy.....new gear is dirty gear. The whole concept kind of carried over from that. ;)
  • fiver29fiver29 Posts: 626
    Years ago the only way we connected to the internet was through a phone line. I sat on my computer one time over 10 minutes waiting for a pic heavy post to load.

    Its not much of an issue today, but people still put that in the subject when posting lots of pics.

    Great pics btw :)
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • GeorgiaBornGeorgiaBorn Posts: 178
    Ok, some answers to questions:

    1) I write "picture heavy" so it entices those coming here for food porn to take a look at my pics. Yes, the term did originate when dial up was around, but I wrote it so forum members would know there are lots of pictures! :)

    2) Yes, both the rub and the injection are online. The rub is at http://www.texasbbqrub.com/ and the Fab-P is at http://www.fredsmusicandbbq.com/

    3) I have always done fat down for a couple of reasons. One, it protects the meat on such long cooks and since the butt is got so much fat in it anyway, I am not concerned about rendering anymore fat through it with the fat cap on top. The other reason is I find it makes a better bark to have the fat cap on the bottom.

    4) Nope, no spray and no mop. After closing the Egg, I didn't open it again until 19.5 hours later, when it was done.

    5) I always wash any meat I cook. It is handled by a lot of people, run through machines, carved with dirty knives and Lord knows what else. I wash fruit as well for many of the same reasons I wash meat.
  • Bagger722Bagger722 Posts: 81
    GeorgiaBorn, how is you egg smoking as much as it is? Do you use chips or chunks and how long will yours smoke like that for?

    I've used chips in the past, never tried chunks. I notice when I put the chips on it smoke pretty good for about 10-15 min then that's it. Little smoke here and there later during the cook but nothing like that.

    Just want to know if I'm doing something wrong. Would like to see that stream of smoke during the cook.
  • Carolina QCarolina Q Posts: 11,844
    Metalhead, you scrub FOOD with SOAP?! Seriously?

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • When I was a kid, upon occasion my parents would wash out my mouth with soap, but that's another story...LOL
    ;) B) :laugh:
  • GeorgiaBornGeorgiaBorn Posts: 178
    Hey Bagger. It will smoke more when you're bringing it back up to temp while the DigiQ fan is blowing and the daisy wheel is wide open. When you put 22lbs of cold pork inside the already heated Egg, the temp drops considerably. I then open the daisy wheel and set the DigiQ for 300 so the fan blows and brings it back up to temp quickly. That produces a lot of smoke. When it gets back up to a dome temp of around 275, I reset the DigiQ to 250 and start closing down the daisy wheel. It is still smoking but with the fan off and the daisy wheel almost all the way closed, you naturally don't see the billowing smoke coming out of the top. But rest assured, it's still smoking.

    I don't use chips. I always use chunks and I prefer fruit wood, specifically apple and cherry. I put probably 7-10 good size chunks inside the Egg, spreading them out evenly from the center to the outer perimeter. There were actually about 3 chunks inside after nearly 20 hours that were still intact, so I get a mild smoke during the whole cook. I like the fruit woods because they are sweeter and milder than other wood I have used.

    Does that answer your question? I hope so.
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