Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 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, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pulled Pork

13 hours at 225-250.  Resting in a cooler now to tenderize some more, but I had to make a sandwich.

Coated with Sweet Baby Ray before the start.  Mixed up with Stubb's at the finish.

35 pounds of meat, and nice clean bones.  This is going to be Christmas dinner.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • That looks good, Doc.  I haven't thought about applying BBQ sauce at the start of the cook.  I always go with mustard & rub.  How did it turn out?

    ........................................................................................

    Flint, Michigan.  If the lead bullets don't kill you, the leaded water will.

  • It is good, I am not sure you need anything at the start, but I did not feel like mustard and rub.

    I suspect salt and pepper would work just fine.  It did make a nice burnt crusty finish.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Sign In or Register to comment.
Click here for Forum Use Guidelines.