Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Big Cook

Cooper772Cooper772 Posts: 13
So this is what I have been up to today. This is my third time doing pork butt, but first time doing more then one. These are for a party my fire dept. is having on Thursday, I'm guessing somewhere around 25 lbs.  right now im at the 12 hr mark, and the egg has been doing great. I set the remote up to let me know when the pit temp gets below 215 and above 260. so far its been staying 220's to 240's with no effort from me. The back butt is injected with Chris Lilly's world championship pork shoulder injection. I have never injected one before so this will be a good test of how much difference it makes (if any). Fist pick is around 8 a.m. when i put them on, second is around 2 p.m food temp. was about 151 at that time. Just checked them and sprayed them with apple juice at the 12 hr mark, and temp was 179 (sorry no pic, but ill take a pic as they come off) survived the stall, which is not that scary since I know what to expect from all the post I have read on here and form now doing a couple. Currently the meat is at 182, getting close!!! Oh yeah, it smells AWESOME!!!


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