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Marinating my butt for the first time

Doing an overnight for pulled pork tomorrow.  I decided to try marinating the pork first to see if the flavor is any different.  9 lb. butt, soaking in apple juice, S/P, garlic, brown sugar, Texas Roadhouse Rib Rub, Famous Dave's Rib Rub. After 10 hours in the marinade, it will go on the Egg around 10:00 tonight.  We'll see.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

Comments

  • henapplehenapple Posts: 15,575
    I've never marinaded my butt outside of a hot tub. Let us know.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Might want to rethink the name of this post
    LBGE
    Go Dawgs! - Marietta, GA
  • I'm marinading my butt at the moment.  But I'm planning a brisket cook tomorrow.
  • TjcoleyTjcoley Posts: 3,501
    Out of the marinade, dried off, light coating of Texas Roadhouse and Dave's rubs.  Egg is heating up with great smoke.  Getting ready to put her on once things stabilize for a while.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TjcoleyTjcoley Posts: 3,501
    Just came out of the stall.  Will have to FTC for a few hours.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Bring it home. I'm ready to know how it is!


    _______________________________________________

    XLBGE 
  • TjcoleyTjcoley Posts: 3,501
    Pork turned out great.  Moist, good bark with great flavor.  Bone pulled out clean, and the bear claws (Christmas present) worked well to pull it.  Bottom line, it was fantastic, but not enough different from others I've done without marinating that I probably won't waste the time again to do the marinade.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • ChubbsChubbs Posts: 6,697
    Thanks for the follow up. Glad it went well. Looks good from here
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    Looks great!
    LBGE
    Go Dawgs! - Marietta, GA
  • henapplehenapple Posts: 15,575
    A German Shepherd doesn't have a bark that good....looks great.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • briweedbriweed Posts: 10
    Tjcoley said:
    Just came out of the stall.  Will have to FTC for a few hours.
    How long did you leave it on? I am gearing up to smoke a 15.7 lb shoulder and am really worried about having to cook it for 30 hours.

    Brian

  • nolaeggheadnolaegghead Posts: 19,819
    briweed said:
    Tjcoley said:
    Just came out of the stall.  Will have to FTC for a few hours.
    How long did you leave it on? I am gearing up to smoke a 15.7 lb shoulder and am really worried about having to cook it for 30 hours.

    Brian

    Keep the dome at 275-300 and it'll be done done much faster.  Are you sure that's not two shoulders wrapped together?    If it is, it'll be done even faster.
    ______________________________________________
    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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