We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet
for turkey tips, our Thanksgiving page
for turkey recipes, and our Holiday Entertaining Publication
for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast
Thanksgiving morning either!
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.
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!