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7 Hour Pulled Pork
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Lawn Ranger
Posts: 5,467
[p][p][p][p]
Comments
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Lawn Ranger,
You're just about to get the hang of this cooking on the Egg, aren't you? LOL Man that sounds good. Save some.[p]Spring "Soaking Wet" Chicken
Spring Texas USA
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Lawn Ranger,
Where at in Iowa? Maybe I can offer some assistance based on location?
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Lawn Ranger,[p]So, if I'm reading right, this could be called the 3-2-1 butt method? I wonder if the times would change much with bigger butts? I would have thought sitting in the foil would have left more fat on the meat, rather than rendering, but apparently not. [p]As much fun as all nighters are, a single day for a butt could be handy. Congrats on a good cook.[p]gdenby
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Buster Dog BBQ,
Sioux City. He can't wait to meet you north country Eggers.
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gdenby,
Thanks, Man. Yep, it was just a leisurely afternoon cook. Here's his recipe link on the Forum.[p]Mike
[ul][li]http://www.greeneggers.com/recipes/pork/pork0072.htm[/ul] -
Lawn Ranger,
That is probably the hardest place to get to from Central Iowa. There is no real direct route. I will look for him in Omaha.
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Lawn Ranger,[p]Fast track (higher temp) butts and brisket are getting more popular as is using foil for the finish. It is a nice option if you need to save time. A lot of the comp guys have been hinting about this for a couple of years. Ed at Kickass BBQ is one of the several folks that have helped me a lot.... He uses a large steel pit and cooks in aluminum pans at around 375° or so. On my cookers (Eggs and BDS) 325° without the pan works best for me. I've never had any issues with foiling to protect the color or to shorten the finish time, and I inject both butts and brisket.[p]One issue when finishing big butts in foil is the possibility of excess greasiness of the meat. If you plan to use a foil finish, it's better to trim the fat close. I think your butt may have dried a bit because of the time back on the cooker without foil. [p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Lawn Ranger,
No your not a heretic. Your expedient. I foil Butts all the time to get them done in time to eat. Q is done when it is done......sometimes we just need to help it a bit :>)[p]H
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Lawn Ranger,
Hello from Houston, where they invented RAIN (has rained every day since 21 June!) Awesome Butt pics...will try out recipe this weekend...thanks for sharing...[p]Congrats to the B-Day Girl! Is she an EggHead yet?[p]Howell
P.S. Many good comments on the "knarral-ly" grips you made for my Egg...thanks again!
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SkyRider,
Thanks, I'm glad to hear it's a hit. She hasn't cooked yet, but I'm hoping.[p]Keep your toes dry.[p]Mike
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thirdeye,
ive been injecting the butts lately as they get up into the 160/165 internal stage while sitting in the egg cooking away. this dries them out a little and seems to add to the crunch in the bark that i like, it also adds a lot of flavor. ive been injecting with elderwards vinegar sauce. i wonder how this would work at removing the greasiness that you sometimes get with the foil stage. since i actually like it drier and crispy i dont foil, but for a faster cook it might help to push some of the grease out with a vinegar type injection. im not a big fan of fatty too moist pulled pork, and the sauce adds enough moisture for what i like. but if your going for a fast cook, it might be worth trying.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Lawn Ranger,
I won't share how it's done because it's a BBQ secret that isn't even mine, but at every competition I start off with 4 cold EGGs at 5:00 AM Saturday morning with turn ins going from 12:00 PM to 1:30 PM.[p]Butts, Briskets, Ribs, Chicken it all cooks in 4 or 5 hours or less.[p]The Butt looks great and I'm sure it was super tasty.[p]Happy Birthday to Marina!!!
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fishlessman,[p]"dries them out a little"?[p]I remember you mentioning that late injection, I keep forgetting to try it. Monday night we'll be cooking 100# of butts, (not the fast track method) I'll try that on a couple just to compare.[p]
~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
thirdeye,
"dries them out a little"?[p]i think it washes some of that gel that builds up sometimes out of the pork butt. most of the butts i find here are boneless and maybe that does something too. butts here have very little fat to begin with and are mostly boneless. i dont cook for a lighter color like some do, im going for a black crunchy exterior with a good amount that sticks to the grill when i wrap and cooler the rest for dinner.i like to snack on that crunchy portion that stays with the grill.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman,[p]I seldom cook boneless ones but funny you should mention the gel. Sometimes it's noticeable when pulling a high temp butt in the #8 to #9 pound range. I have wondered if it was my injection that prevented it from breaking down more or just the shorter time did not allow it.[p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Lawn Ranger,[p]I see nothing wrong with that at all. [p]I do carnitas quite a bit and I use the same size butt that you did Mike. 3.5-4 hours is all it takes.[p]Comes out great all the time.[p]Mick
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Hey Buddy. Good to see you're still hiding out!
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Bobby-Q,
Thanks Bobby! Yep, the shorter cooks sure jive better with my schedule. I'll pass along the BD wishes to Marina.[p]Mike
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and I'll second that salute to Mickey T. You ever coming back, dude, or too busy working on that eighth million in the bank?
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Bobby-Q,
Cold at 5:00?
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ccrider,
At every contest except Dillard from now on.[p]:)
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Bobby-Q,
Don't you think 5:00 will be OK @ Dillard too?
4:30 is mighty early!
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Bobby-Q,
You must be microwaving them! LOL -RP
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Lawn Ranger,
you are one lucky guy. I hope you really had a great day and many more to come brother!
ST
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Mike,[p]Wow, what a cool picture man.[p]Thanks for the props.[p]Rumor has it the lord chased away the house selling devil.........[p]Congrats.[p]Mick
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