Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Pulled Pork first-timer

EggCattivoEggCattivo Posts: 11
Hi group!
New here, got my Egg a few weeks ago and love it!! Today it's my first try on a PP. So excited :-)))))
Egg seems to be stable at 220 now and I will sit here just watching and enjoying the next hours :-)

One question: Do you mop your PP (closer to finish time) or just leave the lid closed until meat temp has reached desired value (200?). 



  • PharmeggistPharmeggist Posts: 1,191

    I just Leave the lid closed until it reaches 200.  When it is done I take it up and double wrap it in foil and let it rest for about 30 minutes approximately.  Then I shred the meat in a stainless steel bowl with two forks because its pretty hot still.  During the 30 minute rest time I am finishing up the sides for the meal :+)

    Happy Egging, Pharmeggist

  • EggCattivoEggCattivo Posts: 11
    Thanks, Pharmeggist. So no mopping for me today, too :-)
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,610
    edited June 2013
    I agree... no mopping necessary. I did a couple last weekend. I FTC'd mine for about 4 hours. When I unwrapped them for pulling the IT was still 160.

    And, BTW, welcome to the lifestyle.
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    Aurora, Ontario, Canada
  • bigphilbigphil Posts: 1,386
    @EggCattivo good luck and lid closed if your looking your not cooking
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
  • bvdwbvdw Posts: 37
    close the lid and cook. I never open the lid... comes out great

  • shadowcastershadowcaster Posts: 561
    I did my first butt a few weeks ago and I did not mop it and it turned out great. 
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • EggCattivoEggCattivo Posts: 11
    Thanks people! You were right. No mopping, now locking, and it turned out great. Next saturday the next pork butt will find it's way into the EGG :-)
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