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Now this is smoke!

hopkinsusmc87hopkinsusmc87 Posts: 250
edited August 2012 in EggHead Forum
Cooking a pork shoulder rubbed down with DD. The egg is set to 280 and I'm using apple wood chunks.
Photobucket Pictures, Images and Photos
Photobucket Pictures, Images and Photos

Comments

  • Dan4BBQDan4BBQ Posts: 271
    You are making me hungry---
  • hopkinsusmc87hopkinsusmc87 Posts: 250
    edited August 2012
    It's been a good morning already. I went in the bedroom and the wife said I smelled like smoke. Now that is smoke. Lol
  • cortguitarmancortguitarman Posts: 2,056

    It's been a good morning already. I went in the bedroom and the wife said I smelled like smoke. Now that is smoke. Lol

    Don't know about you, but a good morning is when I walk in to the bedroom and the wife does other things that I won't say here. ;) Come to think of it, it hasn't been a good morning in a while.
    Mark Annville, PA
  • It's been a good morning already. I went in the bedroom and the wife said I smelled like smoke. Now that is smoke. Lol

    Don't know about you, but a good morning is when I walk in to the bedroom and the wife does other things that I won't say here. ;) Come to think of it, it hasn't been a good morning in a while.
    So true so smoke will have to do.
    :D
  • It's been a good morning already. I went in the bedroom and the wife said I smelled like smoke. Now that is smoke. Lol

    Don't know about you, but a good morning is when I walk in to the bedroom and the wife does other things that I won't say here. ;) Come to think of it, it hasn't been a good morning in a while.
    LOL... based on the wife's reaction to some of the stuff coming off the egg; there might just be something in that smoke ;))
    Trust me she is not complaining! But the cook is going good. All is looking good.
  • Ok 9 hours in and I'm in the stall and the lump is all used up. I had to take the butt off and add more lump. I think it's because it was a cooler morning and the butt was cold when I put it on. But all is well, might have slowed things down by an hour. No big deal. Photobucket Pictures, Images and Photos
  • whtawhta Posts: 31
    Sorry - a newbee here - what is DD? 
  • It's Dizzy Dust by Dizzy Pig. It's one heck of a rub. Do a search on Dizzy Pig. We had one heck of a thread going on it. But welcome.
  • whtawhta Posts: 31
    Thanks - Found it!!
  • Cool, this one is an eight pounder. I figure another three hours. It smells great.
  • mokadirmokadir Posts: 115
    I'm surprised that the lump is all used up. Was it full to the top of the fire box to start with?  I've done a few 20-24 hour cooks on one load and always had some extra left.
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • I mixed in a small bag of apple chunks and I had it level with the ring line (not over like I usually do) but it was 6 am so I may have cut it a little short.
  • hapster said:

    There should be an app for posting the aromas...

    hapster-I tell you what, it gets better as time passes. My neighbor just came over asking what I was cooking. I told him and cut a chunk of bark off for him to try and he said its the best he's had. But than again I'm in SD not knowen for BBQ. But heck I'll take the compliment.
  • Photobucket Pictures, Images and Photos
    Photobucket Pictures, Images and Photos
    Turned out great. It was real tender and had great smoke flavor. I think I like the shoulder better? It was real good.
  • Photobucket Pictures, Images and Photos Photobucket Pictures, Images and Photos Turned out great. It was real tender and had great smoke flavor. I think I like the shoulder better? It was real good.
    That is a shoulder (the butt and picnic are both "shoulder" ) This is a butt (think shoulder blade). The picnic is the front shoulder and has the upper leg bone instead of the shoulder blade bone. 


    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
  • Right sorry, it was the picnic. It was real good. But I think that upper leg bone adds a ton of flavor. But the DD was great as well. Thanks Cen-Tex
  • Right sorry, it was the picnic. It was real good. But I think that upper leg bone adds a ton of flavor. But the DD was great as well. Thanks Cen-Tex

    Cool. I've never done a picnic. Are you saying the picnic is better than the butt? I Need to try a picnic
    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
  • hopkinsusmc87hopkinsusmc87 Posts: 250
    edited August 2012

    Right sorry, it was the picnic. It was real good. But I think that upper leg bone adds a ton of flavor. But the DD was great as well. Thanks Cen-Tex

    Cool. I've never done a picnic. Are you saying the picnic is better than the butt? I Need to try a picnic
    It's hard to say but it did seem to have a lot more flavor and it was tender. I guess a good way to compare it would be side by side the next time. I cooked this at a slightly higher temp and also used DD on it, something I didn't do my last butt. It does have less fat in it but it did not dry out so no issue. Give it a shot the next time it is very good.
  • doubledouble Posts: 1,214
    My Neigbor is enjoying the fact that my new egg area faces his deck I was passing pulled pork over the fence today, his traeger has a blown fuse I just smiled and tapped my bag of lump...
    Lynnwood WA
  • When you use dd, do you cake it on? Or a light sprinkle?
    I caked it on.
  • Hopkins.....what kind/brand of grate do you have on your egg?


  • hopkinsusmc87hopkinsusmc87 Posts: 250
    edited August 2012
    It's a Craycort cast iron grate. Nice for adding chunk wood during smoking.
    http://www.cast-iron-grate.com/
  • cortguitarmancortguitarman Posts: 2,056
    hapster said:

    I used a heavy coat of Tasty Licks Black Bart Butt Rub on the one I've got one currently...

    That Black Barts rub is money. I've never used it on a butt, but all of my briskets get a heavy coating. My go to rub from Fred's is the burger meister. It is good on everything, especially pork chops.
    Mark Annville, PA
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