Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Pulled Pork...got it just right

This time turned out just perfect. Put butt on straight out of refrigerator (plus some homemade rub) with lots of chunks and chips scattered around the lump. Egg ended up stabilizing around 300 dome. Had planned to go turbo, but cooked suprisingly quickly and didn't need to. Pulled off at 195 internal, FTC'ed for three hours, pulled, and served with lightly toasted buns and slaw. Easily my best pulled pork. Super moist and tender. I tried with and without BBQ sauce and prefer it plain.
LBGE & SBGE.  Central Texas.  
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