Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.
In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center
! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.
My third and fourth pork shoulders (pics)
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.
In Manchester, TN
Vol For Life!