Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340


SpiceCooksSpiceCooks Posts: 80
edited 7:56PM in EggHead Forum
We are planning on trying to buy a 12-14 pound pork shoulder to cook and take to a picnic on Friday, or maybe two 6-8 pounders. Since it has been a long time that we have cooked low and slow, is there anyone who can maybe give me an estimation of time for this baby to be pulled off and wrapped in foil to take with us???
Also any ideas on the method?? Pull fat cap back and apply rub then place fat cap back on or what??? Platesetter for drip pan or fire bricks???
Go Sixers!! (Sorry, couldn't resist that.)



  • JJJJ Posts: 951
    Get 2 6-8#ers and look for about 16-20 hrs. If it has a skin cover remove and leave the fat cap on and cook it fat cap up.. Plate setter or just a drip pan will work just fine. For drip pan turn plate setter upside down and make an aluminum drip pan to set on it and put the cooking grid on the legs.

  • SpiceCooksSpiceCooks Posts: 80
    Thanks for the advice. That is what we were thinking would work. Just wasnt sure about the time. Happy quing!

Sign In or Register to comment.