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1st Pork Shoulder....Success

Like many, I had been reading the blog months before getting my LBGE. I had been buying accessories to curb the steep cost of BGE. My wife finally surprised me with the best Father's Day gift EVER. Since then, we have enjoyed numerous meals: Baby-Back Ribs, Cedar Plank Salmon, Rack of Lamb, Steak, Beef Bulgogi, Chicken, Pork Chops, Pizza, oh, can't forget the skillet cookie. We/I have not been disappointed with any of the meals prepared on the egg. My co-workers, ask me towards the end of the week: 'what are you going to do on the egg this weekend, my answer, something fantastic.

I finally got the balls to attempt my first low and slow, pork shoulder, a 11 pound bone-in beauty, from our local Wegmans. Earlier that morning, I had rubbed a generous amount of BBQ 3000, from Penzey Spices, I added a good amount of brown sugar to it as well, wrapped in plastic wrap and let the flavors seep into the shoulder. I filled the egg with Wegmans lump, which I have been happy with, and started her up at 1am; I set up the Maverick, which is fantastic tool, to monitor my grate temperature. I tried to sleep for a couple hours as the temperature made its way to 275 degrees.

At around 3am, the temp was around 275 degrees, I figured the temp would drop a few more degrees after putting I put the shoulder on, which it did. My temp hung between 230 and 250, I used Cherry chunks for my smoke. I set my i phone timer for 2hr increments, to monitor the temp. I had to adjust the temp once during the night, the grate temp dropped to 219 degrees. Don't know how far into the cook it was, I was a little tired. At 830a, the temp was already in the 170's. I was a little surprised, my cook finished up around 1120am, pulled at 187 degrees. The temperature of the shoulder varied, with 187 being the lowest temperature. If I had to do it over again, I probably would have taken it off a little earlier, no worries. I FTC it until 445p. I opened it up, to my surprise, it was still hot, so much that I had to take breaks while breaking it up. No, I don't have a pair of bear claws, yet. My kitchen smelled of freshly baked buns, the rest of the house, was filled with the aroma of a nicely smoked pork shoulder.

I was surprised that I had to monitor the temp so closely, could I have done anything differently? I thought I would be able to set it and forget it. Maybe I'll get there. I live in Northern Virginia, I would love to hear from any VA Eggers, as to where you get your lump, meet up for a cookout, etc.

GO BLUE!

Springfield, Va

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