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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

My third and fourth pork shoulders (pics)

jls9595jls9595 Posts: 856
edited August 2012 in Pork
Two 5.5lb butts.  Just took them off the egg at 196 internal.  Wrapped in foil and towels and placed in a cooler until time to eat.  16 hours total at an average of 255 degrees dome temp.  This is my first ever post on the forum by the way.  Great place for egg enthusiasts, great info.  Just thought I'd share.  Used Chris Lilly's injection and rub recipes for this cook.    Will post more pics after I pull it and let y'all know how it turned out.image
In Manchester, TN
Vol For Life!

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