Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

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Comments

  • That is great color in that piece of meat.  What did you glaze it with?  Good eating is in store with that one.  Way to go!
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    Welcome to the Swamp.....GO GATORS!!!!
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  • What was your temp? I would figure more time to get that big piece of meat up to temp. My overnight cook at 250 on a 9.5lb butt was right at 13.5 hours.
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  • thailandjohnthailandjohn Posts: 952
    edited September 2012
    No glaze, no sauce, just some rub on the meat side Cooked entire time with rind side down for a total of 22 1/2 hours using Mesquite and Apple chips and chunks Started off at 225, after 5 hours, lowered temp to 210.......at the 19 hour mark, raised temp to 275...took off Egg when internal temp hit 200, wrapped and put in 180 degree oven to hold until time to eat, 3 hours later I am a true believer of low temp cooking....turbo cooks will cook the meat faster, but in my opinion you loose a lot of flavor that only slow cooking will achieve.....if someone adds sauce after the cook, it does not matter much which way it is cooked because the dominate flavor is the sauce
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  • TjcoleyTjcoley Posts: 3,409
    +1 on the no sauce.  I agree that if I spend 20 plus hours cooking I want to enjoy the taste of the meat.
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    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • tazcrashtazcrash Posts: 1,847
    That is a handsome hunk o'piggy. 
    Thanks for sharing that.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
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  • john, no need to put it in the oven if its < 6 or so hours... just wrap it in foil, then wrap it in towels, and put it in a cooler.  It will stay > 140 degrees for easily 4-6 hours.  Though, not sure that a 200 degree oven would cause any problems either...  but may be a slight chance it'd start to dry it out some...
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  • 4Runner4Runner Posts: 1,429
    I will put mine foiled up in a warm oven but powered off. Works like cooler.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • nolaeggheadnolaegghead Posts: 12,475
    I think that's a pretty smart way to hold it for a couple/few hours.  First of all, the internal temp of the meat is 200 and you have a nice bark.  The oven is 20 F cooler at 180.  The roast is so massive, there's not going to be any significant drying out.   FTC will change the texture of the bark.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • 4Runner4Runner Posts: 1,429
    Loved NOLA. Great city!
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/
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  • nolaeggheadnolaegghead Posts: 12,475
    Moved here 22 years ago and never left, can't imagine living anywhere else.  Who Dat!
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • makismakis Posts: 80
    This is fantastic. We are a small family but I have to cook one of these and then give more than half to friends and parents and in-laws...
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  • You can vacuum pack or put in a Zip Lock bag to freeze for later use....reheats well
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  • Beautiful, just one beautiful cook =D> =D>
    Eggin in SW "Keep it Weird" TX
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