Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It feels as though we’ve waited forever for college football to start, and finally the wait is over! Check out our tailgating page for recipes that are sure to become fan favorites. As an added bonus, the day before Labor Day is National Bacon Day and we don’t know about you, but we like putting bacon on anything and everything, so we’ll definitely be celebrating that. It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo shoulder

GardinerGardiner Posts: 7
This past week I noticed for the first time the threads mentioning turbo alternatives to the low and slow techniques. I knew I was going to be doing a pork shoulder for pulling this weekend so I decided to try the turbo method, especially having read about the successes. This morning at the civilized hour of 9:30, I put the 10 lb shoulder on and expected it to still take an hour per pound, so I was worried that I was too late still. I got the dome temp to a steady 350* and watched the probe thermometer for 190*. At 1:45, a mere 4 hours and 15 minutes later, the remote probe read 192*! I took off the well charred and crispy shoulder and it is now resting / cooling so I can pull it. The sample chunk I tried is not disappointing! Moist, tasty, and tender. What else could I ask for? I think I might be another turbo convert.
Gardiner
Large BGE
Dallas

Comments

Sign In or Register to comment.