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First Cook

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GriffinAiredale
GriffinAiredale Posts: 2
edited May 2016 in EggHead Forum
I've had my egg for a few years and have significantly under utilized it for grilling burgers, pork chops, chicken breast, etc. This weekend I decided to do my first pork shoulder. I bought an 8 pounder, watched the tutorials, cleaned the egg, and got started. I put it on at 9:15pm at 225*. Woke up at 7:00am and it was ready. It turned out delicious. 
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Comments

  • Foghorn
    Foghorn Posts: 9,846
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    Outstanding.  Welcome aboard the forum train.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Dave in Florida
    Dave in Florida Posts: 1,157
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    Looks great!!  Welcome from Central Florida.
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
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  • MeTed
    MeTed Posts: 800
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    Nice! Very nice bark. Welcome to the forum.
    Belleville, Michigan

    Just burnin lump in Sumpter
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  • bgebrent
    bgebrent Posts: 19,636
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    Great first cook man!  Welcome.
    Sandy Springs & Dawsonville Ga
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  • blasting
    blasting Posts: 6,262
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    Welcome.  That butt looks great.
    Phoenix 
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    You say you had your egg a few years and you just made your first pulled pork?  How and why in the world did you hold out so long? :confused:

    I think a butt was my second cook! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • RAC
    RAC Posts: 1,688
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    Welcome!

    Ricky

    Boerne, TX

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  • GriffinAiredale
    GriffinAiredale Posts: 2
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    Sea2Ski said:
    You say you had your egg a few years and you just made your first pulled pork?  How and why in the world did you hold out so long? :confused:

    I think a butt was my second cook! 
    I won the BGE in a sales incentive contest at work. Never really spent time researching how to set it up properly and I had some bad experiences maintaining temps trying to properly smoke meats on my old Weber kettle.  Therefore I was using it to make great burgers and steaks almost exclusively.  I think timing is something I'll have to get used to as well with the BGE. I planned for 1.5-2 hours per pound on the 8lb butt I did this weekend, and it took 1.25 and finished at breakfast rather than lunch. I really enjoyed doing it though. Already planning to do something different this coming weekend. 
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  • EastTNBGE
    EastTNBGE Posts: 74
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    Looks great.  Can't go wrong with the pulled pork. 

    East TN- Large BGE, Cyber Q, Kick-Ash-Basket, Smokeware Cap, Anova Sous Vide, Pizza Stones

    #BBN

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  • northGAcock
    northGAcock Posts: 15,164
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    Nice job....welcome aboard.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Jstroke
    Jstroke Posts: 2,600
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    Mighty fine job right there
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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