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It’s time to kick back, relax and enjoy the aromas of fresh smoked meat as we sail towards summer. Not sure what to smoke? Try Down & Dizzy Pork Shoulder or Smoked Spanish Chicken. Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

Turbo Butt (lots of pix)

My wife's two favorite meals are Ribeye Steaks and Pulled Pork.  I made her the Steak Diane last night, and today I made her Pulled Pork.  :)  It's a win-win for me because I get Brownie Points AND I get to eat steak and pulled pork!  ;)  Trimmed and Smoked this 8 lb Turbo Butt up with Apple and Hickory at around 325 deg f. 

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Spritzed the Butt down a few times with a mixture of Apple Cider Vinegar and Canola Oil.  Here are some progress shots when spritzed them down:

 

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Once I achieved the bark I was looking for, I foiled it up to finish. 

 

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I let it rest foiled in a cooler, covered with a towel, for about an hour before pulling it.  It melted like butter!  :)

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Bone slid right out...

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The bark tasted great, and the pulled pork was very moist with just the right amount of smoke.

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Topped our sandwiches with Shealy's Mustard-Based Sauce.  A local favorite.  :)

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