Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

What happened with my last pork butt?

PJ St. FernPJ St. Fern Posts: 5
edited November -1 in EggHead Forum
Cooked an eight pound pork butt over the weekend. In the egg approx 18 hours at a dome temp of 220 to 250. I took it out of the egg when the internal temp hit 186-187, because people were getting really hungry. Although the taste was wonderful, the consistancy of the meat was closer to roast pork than "pulled pork". I didn't wrap and keep the butt in a (warm) cooler like I usually have done in the past. Was it this or something else that kept the pork from being hand-pullable? Always trying to learn from each and every cook. . . [p]Thanks,[p]PJ

Comments

Sign In or Register to comment.