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First Pork Shoulder ...progress report and Pics

AltonAlton Posts: 431
Thanks everybody , so here the plan. Rubbed with JH Pecan Rub over yellow mustard. I than placed in in a large ziplock and poured 8oz of half and half apple cider vinegar , apple juice mixture. I'm going to keep in in the refrigerator for about 6hrs until I'm ready to start the smoke. Plan on reapplying the rub. I'm going to use pecan chunks with a beer pan. Low and slow over night. I will keep you posted
PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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Comments

  • AltonAlton Posts: 431
    Ok , reapplied rub. Got the temp between 220 and 250 with lots of Pecan smoke. Will check it and spay it in about 4 hrs
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • rholtrholt Posts: 368
    Interested to see how much the marinade affects the flavor of that baby. Let me know how the pecan rub tastes.
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  • AltonAlton Posts: 431
    edited February 2013
    Put it on at 10:00 last night . Dome temp held steady at 240 all night. Shoulder temp is presently at 174 and been there for the past hour and a half. Guess this is what everybody calls the stall? Forgot to mention that it is now 7:00am. 9 hours into the cook.
    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • AltonAlton Posts: 431
    Forgot to post the pictures. Pictures taken at 8:00 10 hours into the cook.
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • GramblerGrambler Posts: 142
    Looking good. Crank her up!
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  • Solson005Solson005 Posts: 1,906
    Looking great! Yep thats the stall.

    Let me know how you like the pecan rub, I've heard good things but never tried it.
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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  • jbates67jbates67 Posts: 157
    Looks like you got it....Next time do two of them, pull it, portion into family size meals in a vacuum seal or ziploc rolled tight and freeze. Makes for quick dinners during the week.
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  • AltonAlton Posts: 431
    13 hours INT Temp 195-197. Probe moves in and out like butter and the Bone is wiggling all over the place. Pulled and FTC till early afternoon dinner with the family. Will let you know how it taste when we pull the pork and taste it
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • mb99zzmb99zz Posts: 182
    Looks great.  I'm sure it will be perfect!
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  • AltonAlton Posts: 431
    Last report. Good sweet bark, but very moist meat! Best way to describe the taste and texture is BUTTER :P the family and myself are very pleased :D . Enjoying it with fresh salsa tortillas with pimento cheese ...yum yum
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • AltonAlton Posts: 431
    Last Picture :D
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    PROUD MEMBER OF THE WHO DAT NATION!!!!! Stuck in Dallas.......
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  • Hi54puttyHi54putty Posts: 1,518
    That looks very good. Well done.
    XL,L,S 
    Winston-Salem, NC 
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  • man great cook and good documentation, and ticks me right off... rain screwed my plans up.
    Clanton, Al LBGE
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  • Mattman3969Mattman3969 Posts: 4,165
    Looks very good!! You should try some of the butt on a pizza with some q-sauce. It is wonderful B-)

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky.
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  • StrummerStrummer Posts: 21
    That looks incredible!!
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  • Sm62577Sm62577 Posts: 26
    Damn that looks good , I haven't done a pork butt yet, gotta store nearby that carries Farmer John brand meats, has anyone done one of there pork butts?
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  • Man that looks great you did a good job, my wife and I take left overs with us on vacation and make Po-boys with French bread buttered with garlic butter and add our homemade sauce to it and press it in a skillet. Mmmmmmmmmmmm Good
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
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  • JRWhiteeJRWhitee Posts: 2,567
    Eggcellent cook my friend nice photos!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • SmokeyPittSmokeyPitt Posts: 5,828
    Looks like they turned out great- nice job!  

    I have put pimento cheese on a pulled pork sammie before...good stuff ;)




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • bbqlearnerbbqlearner Posts: 682
    Looks good! Will try cooking this one of these days.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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  • Plano_JJPlano_JJ Posts: 448
    Looks awesome. So was the JH Pecan Rub a winner? I have some at home but haven't tried it on a butt. I did my first one (2 actually) last weekend and used TXBBQ Rub and they turned out great. Made some egg rolls last night out of some of it.
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  • cdees_1993cdees_1993 Posts: 135
    That looks great! You have inspired me to do another butt this weekend!
    Keep the photos coming!

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  • tulocaytulocay Posts: 1,736
    Looks great!
    LBGE, Marietta, GA
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