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.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

pulled pork?

Do any of you cut up your butts into smaller chunks before smoking. I have done a few cooks like this. Adds surface area for the rub and more bark. Seems to make for a faster cook as well. Usually smoke for around 3 hours then into a pan with a little liquid and foil. Speeds things up and I haven't really noticed any drawbacks in the finished product other than the bark does soften a bit. Thoughts? Thanks.
·

Comments

  • EggcelsiorEggcelsior Posts: 10,250
    I would only think that it may make the pork slightly less forgiving. If it's working, sounds awesome.
    ·
  • jerrypjerryp Posts: 226
    Seems like a cool method if your in a hurry. Do the pieces cook at a consistant rate?
    ·
  • gdenbygdenby Posts: 4,386
    When I've tried smaller pieces of butt, between .3 and 3 pounds, the finished product is somewhat drier than I like. However, I've not tried foiling w. liquid.

    You method gives me an idea. Take a bunch of sliced shoulder (aka country ribs,) and start cooking them in foil to boost the speed. Then unwrap, rub, and finish in warm smoke to build the bark.
    ·
  • SPRIGSSPRIGS Posts: 214
    I haven't really noticed the pieces cooking any differently.  Pretty consistent across the board.  I try to get them as close as possible to all being the same size.  I do my chuck roast for pulled beef like this as well. 
    ·
Sign In or Register to comment.