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217F and climbing.... what's next?

Wonder how long the snow will last?


  • HDmstngHDmstng Posts: 168
    Rub is ready..
  • HDmstngHDmstng Posts: 168
    Two 7.5lb butts, going to inject and rub using Lilly's recipe. Thinking 300F until ready with appkewood.
  • CookinbobCookinbob Posts: 1,649
    Sounds like a winner to me.  Dinner tonight?
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
  • HDmstngHDmstng Posts: 168
    Just checked and realized I'm at 285F, should I bump to 300 or leave alone? Seems like I am in no mans land at 285.
  • why is that no mans land? If you are in a hurry, bump it. If not, let it ride where it settles in

  • TjcoleyTjcoley Posts: 3,451
    Looking good.  +1 on leaving it alone or you'll end up chasing the temp.  285 or 300 doesn't make a difference.  If you need to hurry it along, I'd bump to 350.
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • DMWDMW Posts: 7,911
    Leave it where its settled. I have attempted to tweak slightly before, only to over/under shoot. Lost a lot of sleep one night because I was worried about 15*.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • HDmstngHDmstng Posts: 168
    Ended up taking the temp up to 325. DigiQ makes it easy. Think I'm in the stall at 160 and it smells great!
  • DMWDMW Posts: 7,911
    Ah, I didn't realize you had a controller. ;)
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - Hasty Bake Legacy - Black Stone Pizza Oven - Gasser - 30" Firepit - King Kooker Fryer
  • HotchHotch Posts: 1,657
    Sit back and have a cold one.

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans

  • HDmstngHDmstng Posts: 168
    With a 3 year old and a 9 month old, it is nice to be able to control something, hencethe digiq! Can't wait to try these out.
  • HDmstngHDmstng Posts: 168
    Pulled after 6 hours and 40 minutes, it @ 200F. Resting now then pull and foidsaver for potluck in Friday. Very tasty and SWMBO really liked it.
  • That looks awesome. Great job!
    Clarendon Hills, IL
  • HDmstngHDmstng Posts: 168
    edited December 2013
    Missed the pulled shots, but they are all sitting in the freezer in food saver bags.  The 15.5lbs ended up being nearly 8 lbs cooked.  Not sure how much the injection really helped, but the rub was really tasty.  The bark was very good, but I think 325 was a bit on the high side as some of the sugar was charred/burnt.  

    BTW, the Meat Claws were great to use!  If you are going to make a lot of pulled pork, a definite must have.
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