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Awesome 1st Pulled Pork

HavasuTomHavasuTom Posts: 13
edited June 2012 in EggHead Forum
Not quite the descriptive, mouth watering and quite impressive, novellette provided by Horseflesh...

But here is my story, a somewhat simpler version for those so inclined.

This was my first attempt at Pulled Pork on my XLBGE.  

In the Beginning
The meat was a fresh cut 7.5 pound shoulder from our local market. It was perfectly trimmed upon receipt. I slathered on plenty of yellow mustard, and 
liberally covered with Dave's Rib Rub and a sprinkling of brown sugar. It was wrapped in plastic and set in the fridge overnight.   

The Setup  
The egg was cleaned and filled with fresh The Good One lump. Chucks of Hickory were placed strategically throughout, Plate Setter legs up, foil lined drip pan, well oiled grill. Dome temp dialed in to 250 and away we went.

The Cook    
I let the meat stand at room temp while preparing the egg, it went on the grill at 47 degrees. At 6.5 hours it hit a bit of a stall, 181 degrees and stayed there for about an hour. At 11 hours 22 minutes it finally reached my target temp of 200 degrees and I pulled it. Wrapped in foil for 15 minutes while the rest of the meal was prepared. 

The Happy Ending
To me it was cooked to perfection. The crust while firm, was still edible. The meat was quite moist and tender and pulled easily with a set of forks, in fact it literally fell off the bone. Dinner was served with Stubb's Regular style BBQ sauce on fresh Hoagie buns, some fantastic slaw and baked beans.

Thanks to all on this forum for sharing your insights and knowledge. Without your ideas and expertise tonight's dinner would have been from some greasy
burger joint! 

Regards!!!    

Lake Havasu, Arizona 

Size does matter - XL BGE

 

 

Comments

  • DuganboyDuganboy Posts: 1,118
    Congratulations.  That is one of my favorite meals right there!! In the south we put the slaw ON the bun with the PP. 
  • CCC74CCC74 Posts: 11
    Nice! The only thing better will be your second, then third! Lol
  • cajunrphcajunrph Posts: 151
    I have to try smoking one. So many thing to make, so few days in the week. My wife is loving me wanting to cook all the time on the Egg. Add this one to my list. 

    LBGE, 
    Redneck Country Club
    Columbia Lakes
    West Columbia, Tx
  • GriffinGriffin Posts: 7,449
    Way to go, Tom. First time I think I've ever seen it served on hoagie buns, but in a way it makes sense. Seems like it would be less messy.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • RocEGGRocEGG Posts: 86
    That looks great! we do our PP on buns too, sometimes a nice roll and others on a sub roll. Making my mouth water looking at those pictures. Gonna have to do some Q this weekend.
    Rochester, NY  - XL BGE
  • Duke_staDuke_sta Posts: 25
    Did you have a pit controller of some sort?
  • michigan_jasonmichigan_jason Posts: 1,299
    Nice looking cook... glad it turned out as you hoped.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

  • HavasuTomHavasuTom Posts: 13
    Thanks for the feedback folks. To Duke_sta, no controller. My XL seems to maintain it's temp very well. The temp never varied more than 2 degrees the whole cook. 

    Lake Havasu, Arizona 

    Size does matter - XL BGE

     

     

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