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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Boston Butt Pulled Pork - In The Rain x 2

LegedoujLegedouj Posts: 14
Came out GREAT!  Good bark and real juicy. 

Saturday night about 9:30PM I had the meat on around 275-300 @ the grill (grill was outdoors and it poured!). Went to bed and woke up a 7AM, temp was at 175.  Opened up the vents a bit and temp slowly came up to 300, wrapped in foil at 9AM, internal was about 165.  It got to 190 by 10:15AM.  FTC till 11:30AM then pulled. Unreal.

Let shoulders get to room temp, rinsed, dried then coated with mustard and Emeril's Essence seasoning. Used big chunks of Hickory. 

Ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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