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Pork shoulder - 17 hours in, help please!

I bought a 15.5 lb shoulder at Costco.  It was two separate pieces.  I got my dome to 230 and after 10 hours (at 2am) the internal temp of the pork was 170.  I was getting nervous that it would overcook if I left it on until 7 when I was going to wake up, so I closed the vent a bit to try and get it to hold at 200.  When I checked it at 6 am the dome was at 120 and the internal temp of the pork was also down to 120.  Am I screwed?  Can I pop it in a 200 oven for the morning and have it safe to eat this afternoon?  This has never happened in my 2 years of BGE ownership and I'm at a complete loss!  TIA
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Comments

  • Sounds normal. You are cooking at a very low temp and if expect it to take a long time. If you are doing pulled pork you want it to be at least 195 internal. 210 would be just fine. You are a few hours away from being over cooked.
    Be careful, man! I've got a beverage here.
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  • tjvtjv Posts: 3,324
    I always play it safe with cooks.  If you think you're screwed, better off tossing it.  Better just being pissed for a short period than sick for a long period.   If you go forward with the cook, you'll spend the next 48 hours on edge wondering if everyone is OK.

    You still have time to do couple new butts with the hot and fast method and make a late afternoon dinner.

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • nolaeggheadnolaegghead Posts: 14,197
    I'd foil it and crank the egg up to 325. Pull at 195-205 when done (tender). The inside of the egg is pretty sterile.  You should be fine.
    ______________________________________________
    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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  • Billy Grill EggsterBilly Grill Eggster Posts: 376
    edited November 2012
    Butt was within the time and temperature limits 4 hours under 140. Should be okay because the internal was up to 170.
    Nolaegghead's idea of foiling and cranking the temp up should work. Just will not have a "Bark".

    REMEMBER  tough and "dry" pulled pork is usually under cooked, I take it off at 200 and wrap it and put in a warmed cooler to let the juices redistribute for an hour at least.
    Billy
    Wilson, NC
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  • nolaeggheadnolaegghead Posts: 14,197
    Yeah, I suggested foiling just to get the heat up fast - it's been on the grill for a long time.  Normally I'd never foil pork shoulder.
    ______________________________________________
    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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  • texvestexves Posts: 17
    Thanks for the replies.  I made a decision about 10 minutes after my post to pull it from the egg and put it in a 250 degree oven for 3 1/2 hours.  I did not foil it and it ended up turning out just fine with a great bark.  It was a huge hit.
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