Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First Pork Shoulder - 10 pounder, bone-in

Fired up the egg on Friday night for my first "real" pork shoulder.  I did one small 4.5 pounder but this was much more intensive and a much bigger learning experience.

I went with a mix of cherry and pecan wood with Royal Oak lump and went in at 250-265* throughout the cook.  I rubbed it down with JB's Cowgirl Rub and mustard.  My cook started a bit hot (around 300*) but settled down and went about 14 hours at 257*.  Overall, a fun and successful cook!

Large BGE
Lexington, SC


  • radamoradamo Posts: 366
    Looks very nice. My last few we're boneless. Need to find a bone in shoulder soon.
    Long Island, NY
  • Looks good buddy.  
    LGE - Roswell, GA
  • 500500 Posts: 2,251
    looks good to me.  Yes, I feel bone in is better.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Why do you guys like bone in? 
    Albion, PA
  • GrillmagicGrillmagic Posts: 1,471
    No need to answer but I bet that tasted GOOD!!!
    Dimondale, Michigan XL BGE
  • GrillmagicGrillmagic Posts: 1,471
    edited September 2013
    Bone in for me, everything taste better with the bone in, Spatchedcock Chicken, Rack of Lamb, Pork Crown Roast... Porter House, T Bone, Pork Chops...
    Dimondale, Michigan XL BGE
  • jaydub58jaydub58 Posts: 2,036
     I like a bone-in butt because I believe the bone helps to conduct the heat into the meat, resulting in a more thorough, shorter cook.
    John in the Willamette Valley of Oregon
Sign In or Register to comment.
Click here for Forum Use Guidelines.