Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here

Size matters!!

ChasmanChasman Posts: 4
edited September 2012 in Pork
Last weekend, I decided to do a boneless pork shoulder that I had in the freezer. I missed my window to do an overnight cook (got tired, and didn't want to start & stabilize the fire after 11:00...), so I got to thinking. It occurred to me that the only real difference between cooking a brisket, and a pork shoulder (of the same weight) is the shape. It takes that much longer for a 250 degree egg to heat the middle of the pork shoulder to 195 because of the extra "insulation." A brisket is about 3+ inches thick if you cook with the fat cap on, which I do. A shoulder can be 6 - 7 inches. Remember high school science?  Melting the ice cube vs. melting the same quantity of crushed ice? Surface area!! Sooo.... 
What if I butterfly this baby? Seems logical; also would allow more rub for the same quantity of pork; more bark... Out comes the electric knife, and in 8 seconds, she was laying beautifully across the cutting board, about 3 inches high at the thickest part. On the fire at 10:30 am (275 dome), two lid lifts later to add more chips, then ready to eat by dinner time. It was indistinguishable from any of the 19 hour cooks I've done. This was new to me, but I'm sure that some of the more experienced hands here will verify that it works. I doubt I'll go back to cooking shoulders the "old" way.
Austin, TX

Comments

Sign In or Register to comment.