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Small Picnic Pork Shoulders

edited 3:11AM in EggHead Forum
Hi, Have been a lurker for a long time and have found a wealth of info which has helped with some amazing cooks over the last month with my new LBGE.
Last night at 11 pm I put on 2 - 4.5 lbs picnic shoulders after stabilizing egg temp at about 200. I thought that a lower temp than the typical 240 would allow me a good nights sleep and I would have the shoulders ready by 9 am or so to place in foil and store in my cooler for a few hours before pulling. Well I got up at 7am to check on things and found the dome at about 190 and internal about 156. I bumped the dome temp to 240 and it has stayed there since. It is now 11 am and my two 4.5 pound shoulders have been on for 12 hours and current internal temp is at 183. Will the extra few hours of cooking time dry out the meat? Should I pull earlier than 200 internal?
Thanks for any advise!!

Comments

  • FlaPoolmanFlaPoolman Posts: 11,670
    Just let them go to 195. You'll be fine
  • BacchusBacchus Posts: 6,019
    I LOVE picnics. Actually prefer them over butts. May have to do one next weekend.
  • thirdeyethirdeye Posts: 7,428
    Since they are smaller ones....I think I would wrap them in foil and cook until they are nice and tender. The foil will speed up the finish but help lock in some moisture. I'm sure you have plenty of flavor and color on them by now.

    If they were 8 or 9 pound ones, I may be temped to just let them ride it out.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Thanks for the advice guys. They are at 194 internal now and I have just cracked the lid of the egg for the first time to take a peak....they look fine..nice bark...think will let them go until they my polder says 200.
    Thirdey, these are cooking as we speak and too late to have foiled, may try your suggestion next time.
  • ptrptr Posts: 24
    how about some pics?
  • Not sure how....can I as a guest? Can I bring in a pic from my PicasaWeb account?
  • reelgemreelgem Posts: 4,256
    Just wondering why you chose shoulders over butts? Is there a big difference?
  • Wifey picked up small picnics by accident a couple of weeks ago when I sent her out to get a bone in whole butt section. We eventually found a butt for that cook and I kept the picnics frozen and then thawed for todays cook.
    That previous butt was my first attempt at pulled pork and it was amazing. Exactly two hours/lb for the 8 lb'er.
  • Here are some pics of this cook....They were pulled a little too late and the pork is kinda dry. Any good suggestions on a sauce to add some moisture before I serve around 7pm tonight? It is being kept in a slow cooker at the warming setting till then.

    Ready to go in the egg

    [/img]http://picasaweb.google.com/day3pc/BigGreenEggCooks/photo#5222616337838624146
  • Lets try this again!
    photo#5222616337838624146
    Here they are just before taking off at 198.
    photo#5222616617297712962
    And the final product....not terrible but a little dry. But the coleslaw and a little BBQ sauce fixed that.
    photo#5222616811249744194
    Thanks for your help on this cook....what a great forum!
    Alki
  • I use picasaweb to store my pictures.
  • [img size=150][/img]
  • [img size=150][/img]
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