Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

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
GR
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Comments

  • radamoradamo Posts: 349
    Looks very nice. My last few we're boneless. Need to find a bone in shoulder soon.
    Long Island, NY
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  • Looks good buddy.  
    LGE - Roswell, GA
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  • 500500 Posts: 1,391
    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."
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  • Why do you guys like bone in? 
    Albion, PA
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  • No need to answer but I bet that tasted GOOD!!!
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  • GrillmagicGrillmagic Posts: 683
    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...
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  • jaydub58jaydub58 Posts: 1,366
     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
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