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Pork Shoulder Low and Slow 4-14-12

Doc_EggertonDoc_Eggerton Posts: 5,060
edited April 2012 in EggHead Forum
Some of you guys held my hand for my first pork low and slow, and the infamous stall.  I have owed you a coherent set of pictures.

This took 11 hours on the Large, and was rock steady at 220.  It stalled for several hours at 151, and at 160 I powered through.  The smoke was hickory.

Binder was Dichickos garlic, and the rub was something my daughter made to do blackened fish.  It was delicious, and we will do a bigger one (or the spouse is talking about mulitples) next time based on how quickly it disappeared.



XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Darn it, posted before I was done.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Nice doc. Looks awesome.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Thank you for the hand holding.  I almost feel like I know what I'm doing.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • You'll be giving lessons in no time.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    I don't know about lessons, but I will be very happy to share what I've done.  This went over so well that I will be doing another one or more very soon.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • BYS1981BYS1981 Posts: 2,492
    So how long did you wrap it in foil for? What is the main purpose of the foil? I ask because I did not foil my first shoulder.
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Something less than an hour to power through the stall and get to the finish temp.  No need to do that unless you are trying to finish off quicker.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • paulheelspaulheels Posts: 457
    This is how I like to explain it to my friends.  First cook- scared, timid, nervous, impatient.  You are just a wreck.
    Second cook- you are a little more sure of yourself, but there is one thing that still bugs you and makes you nervous.  You are still impatient but not as much
    Third cook- BAM!!!!! you feel as tho you are a professional and you could hang with anyone cooking pulled pork.  
    When I cooked shoulders early on, it was a big deal to me.  I would set up chairs and get waaaaaaay to much beer and make it an event.  Granted, i had an offset that needed tending every hour.  Now, I throw on 40-60 lbs of shoulder and do chores or run errands.  Thanks to the EGG I dont get to drink as much beer, and my wife knows this.

    In closing.  pork wil be your friend, dont be nervous.  get ya two or three cooks and you will have plenty of confidence.

    Paul
    thebearditspeaks.com. Go there. I write it.
  • Smoker_GuruSmoker_Guru Posts: 372
    Very good looking cook Doc. Pulled pork is one of my favorite cooks. It also freezes and reheats well. I always cook more than we need and then vacuum seal it in meal size packs. Then to reheat just drop the whole vacuum pack in boiling water and it comes out like it just came off the Egg.
  • DOCEDDOCED Posts: 69
    Great looking cook.Will be doing  a multiple in a few weeks, if you do yours before then give all the details. I am a little nervous at doing 2-4 butts/shoulders at once but am planning on giving it a try......Doc , you go first!
  • seanwileyseanwiley Posts: 21


    Binder was Dichickos garlic, and the rub was something my daughter made to do blackened fish.  


    This seems rather unique. Care to share the recipe? 
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    DOCED we're doing a two or three smoke tomorrow, I will report.

    seanwilly, I don't really know what the rub is, just a generic blackening rub off the internet.  You can google Dichickos and find their sauces.  I am a proponent of them, but apperantly there are lots of choices :-)  The recent discussion of whether mustard as the binder affect flavor lead me to try my version, and it was very tasty.  The pic is of a straight pork loin roast, marinated in D's garlic (our favorite) and it always turns out delicious.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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