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1st butt - 15 lbs rubbed with Bad Byron's butt rub and salt free dizzy dust (pics included)

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Comments

  • paqmanpaqman Posts: 2,735
    I think the meat probe may actually be close to a bone.  I did a few readings using a thermapen and the average temperature may actually be closer to 185.

    I think I will skip the foil...

    I have 2 more hours to go before leaving.  The temp is climbing steadily every 10 minutes or so.  That should bring me in the 195-205 range before leaving.

    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 13,110
    Always remember-if you have your choice between lucky and good, take lucky every time.  Good to hear-sounds like this will end up as a win-win all the way around.  Let us know how it turns out once you cross the finish-line and enjoy!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • paqmanpaqman Posts: 2,735
    Always remember-if you have your choice between lucky and good, take lucky every time.  Good to hear-sounds like this will end up as a win-win all the way around.  Let us know how it turns out once you cross the finish-line and enjoy!
    LOL, I have to say that I am still a bit nervous.  I'll go make some vinegar sauce now.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 13,110
    You are into the area where it either pulls or slices-and it will taste great.  Temperature will dictate which way it goes-just check throughout and once in the mid 190's you are good.  Also, if the bone pulls clean that's another eggcellent indicator of finished. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • hrchdoghrchdog Posts: 37
    If you're at 185 with two hours left you should make it to the mid 190's at least and it will still cook a little when FTC
    Herrin,IL.
  • TjcoleyTjcoley Posts: 3,523
    Looks great!
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • paqmanpaqman Posts: 2,735
    196 falling off the bone!

    Made a sugar/chipotle vinegar sauce.  Will report back after diner!

    Thanks guys!


    image

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • tazcrashtazcrash Posts: 1,851
    =D>
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • paqmanpaqman Posts: 2,735
    Cook started at 9h30pm yesterday and ended at 4h15pm today for a total of 18 hours and 45 minutes on the egg.  This was the greatest pulled pork I ever had!

    I'll post the maple sugar/chipotle vinegar sauce recipe tomorrow; it was fantastic!

    A few pics of the finished product:


    imageimageimage

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • TjcoleyTjcoley Posts: 3,523
    Looks great. Congrats on a good cook.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • bigphilbigphil Posts: 1,390
    Congrats looks fantastic and the sauce sounds good 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • paqmanpaqman Posts: 2,735
    Looks great. Congrats on a good cook.
    Thanks,  I appreciate your support.  You and @lousubcap are deserving a special mention but I also want to thank all the others who gave me advices.  This was a real success, all the family was impressed.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • lousubcaplousubcap Posts: 13,110
    Great news-I was cautiously optimistic but you never know.  Congrats on hanging in there and getting the end-result.  Enjoy-and always remember-it's the journey!!  Way to go!!!!!!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
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