We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Smoked Pulled Pork Shoulder (Advise please)
I got talked into smoking some pork butts for a group of 30 people for a work related luncheon. The original plan was for 7 to 10 people and now its up to 30 and could increase to 40 by next Friday. :woohoo: I plan on purchasing two packs of shoulders (@ 12 to 15 pound each) from Sam's Club. Not all of this will be for the luncheon.
I nervously agreed to do this letting the coordinator know that I have only smoked Pork for myself. I brought some into work and gave some people a taste and that was how all this got started.
I have an XL BGE and plan on using a rub recipe out of a smoker recipe book I bought and have used in the past. I believe it Mr. Browns recipe..?? Not sure if I should mop as the recipe has the ingredient to do so. Thoughts???
I plan on using hickory chunks and it will be an over night cook. I have done this in the past and have the Maverick smoker thermometer that has done a good job waking me up during the night to adjust temps.
Can anyone recommend how much wood to use? In the past I filled the BGE with the hard wood coal and scattered 4 or 5 chunks in the mix. Is there a rule of thumb as to how much wood should be used for the middle of the road smoke taste? Not to weak and not to over powering?
I'd appreciate any other helpful hint, tip or recommendations.