Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Pork Butt - Turbo vs no turbo observations

Over the summer I cooked two 8 lb bone in pork shoulders at 250 overnight for 18 hours until the pork hit ~197 and the bones pulled out with no resistance.  The exterior was black and crispy (looked like a meteorite) and the flavor throughout the pork was awesome.  FTC for 4 hours and lots of rave reviews.

Yesterday I cooked a ~8 lb bone in pork shoulder at 250 for 4 hours then wrapped in foil with some apple juice (turbo) for 2 more hours.  Meat got a little hotter as my Maverick died but pulled the meat at 205.  Not much of a bark at all but some.  FTC for 4 hours and then pulled the meat apart.  The flavor was just OK.  The mat was juicy and tender but lacked of flavor.  The meat had a small smoke ring and if had a piece of pork that had some light bark it was tasty but the middle was bland.

Both cooks I used Byron's Butt rub and mustard. 

Now the ease of the turbo was great as it was a 6 (+1 hour for Egg temp ramp up) hour cook. - lack of flavor in the middle.

Flavor - the overnighters hands down would win if I wanted the flavor but they take forever.

LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

Garnerville, NY


Sign In or Register to comment.