Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here 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

Bought a B/I pork shoulder that came cut in half! Oh no!

The way the shoulder was packaged, it appeared to be a normal pork shoulder but alas it is in two strips, each weighing about 3.75lbs. I've never cooked a shoulder that was in two pieces before. I know the cooking time will be less but I'm also wondering if I'm going to have trouble keeping it moist. Smoker is running at 250* right now, but I'm going to try and take it down to about 220* over the course of the cook. I've taken some extra precautions to try to avoid  drying it out....injected with 3 cups, slathered in mustard and a water pan. I'm planning on keeping it on the smoke for 2 hours...maybe three if I can drop the temp quickly enough. Should I wrap it in foil before then?


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