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How do you keep your porker moist?
Cooking 250 indirect.
Comments
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I think RRP lubes his with Dukes mayo..Greensboro North Carolina
When in doubt Accelerate.... -
Nothing. No need.
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theyolksonyou said:Nothing. No need.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
No spritz at all? The last ham I did came out a little dry on the outside,maybe I drifted a little too hot I guess. Got up to 275 from what I remember.Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada).
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No need to spray, if you want to inject with apple juice prior to the cook you can.XL BGE, KJ classic, Joe Jr, UDS x2
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Never. Dunno about ham. I was assuming you're doing pulled pork. I've never cooked a butt any other way. Not needed for that cook.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
NOTHING. Dry drip pan, no spritz, no mop. My first butt was so moist I thought it was under cooked! There's plenty of fat for moisture.
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Ok then no spritz ...you guys are the experts. Pull at around 205 right?
Us Newfies don't know much about pulled pork lol!!Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
@CANMAN1976 start check around 190, when it probes without any resistance, it's ready to pull... My last one finished at 195.XL BGE, KJ classic, Joe Jr, UDS x2
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I usually cook mine till the bone pulls out clean.
Cleveland, TN.
LG BGE, PSWOO2, Stoker WIFI.
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I start checking at 195-ish. When the bone pulls out or the probe meets no resistance, it's Miler time!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:I start checking at 195-ish. When the bone pulls out or the probe meets no resistance, it's Miler time!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Go Naked. Or mustard or mayo for a binder and rub or no rub. I don't see a need to spritz or mop a butt period especially in an egg.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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NPHuskerFL said:Go Naked. Or mustard or mayo for a binder and rub or no rub. I don't see a need to spritz or mop a butt period especially in an egg.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
bo_mull said:I usually cook mine till the bone pulls out clean.SE PA
XL, Lg, Mini max and OKJ offset -
@Carolina Q Don't bust balls Michael. Binder only.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I just cooked two 7 pounders today at 300 (turbo) and they turned out excellent. I used a little pecan and peach wood chunks, but not much. Only took about six hours at this temp, as well. No basting and only wrapped when pulled--just a little mustard and rub in the beginning. (I pulled at 203, but only because it probed like butter at this temp)
Edit: Oops. I did inject with apple juice prior to this cook. I don't always do this, and isn't absolutely necessary.
LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore -
NPHuskerFL said:@Carolina Q Don't bust balls Michael. Binder only.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I inject my butts with peach nectar
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I followed the Myron Mixon method of doing Pork Butt's the first time I did some and the wife was hooked. Lets face it guys the wife is the only on I have to please. I inject it with Hog Injection then Rub it with a good Pork Rub and let it set overnight. I get the egg going and stable at 250* and put the pan with the Butts on and let the go for about 3 hours. The take the out put them in a clean pan and a cut of Apple Juice cover the pan at put it back on until they are at 195* to 205* and ready to let rest the pull. Makes me happy and the wife is happy. I have to put it into meals or she will pick in gone. Amazing what a 100lb woman can eat when it is something she loves.
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Regarding drip pans, you definitely need one elevated from your heat deflector to manage the renderings. No need for any liquid in the pan. FWIW-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Soak it in cider!
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