Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
23½ hour butt smoke 225°
Options
Dr. Strangelove
Posts: 261
Here he is hanging with some chicken breast buds:
and 23½ hours later:
Then converted to pulled pork:
Problem is, I keep getting this hard "rind" all the way around the butt, which I have to remove and throw away, along with the first ½" or so of meat, which takes on a really reddish hue, from the smoke I guess. I just wish there wasn't so much waste.
and 23½ hours later:
Then converted to pulled pork:
Problem is, I keep getting this hard "rind" all the way around the butt, which I have to remove and throw away, along with the first ½" or so of meat, which takes on a really reddish hue, from the smoke I guess. I just wish there wasn't so much waste.
Comments
-
What was wrong with the smoke ring?
23 1/2 hours is excessive. Was that 225 degs Dome or Grate? -
It sound like you are throwing the best part (the bark)away. :huh: :ermm:
-
OMG dude you threw away the bark which is the best part...the BGE police may come take your Egg away.... :P :woohoo:
-
that hard rind is the skin on a picnic butt. should take that off if you want edible bark all arounded egli avea del cul fatto trombetta -Dante
-
Hey dude, send the bark my way, that's the best part!
-
Like Stike said, you should remove the skin on a picnic before prepping and cooking.
Try a Boston Butt part of the shoulder instead of the picnic - you will get a great bark and little waste! :woohoo: -
Hee hee just teasing folks :P ... course I chopped up the bark an added it to the pulled pork, didn't y'all see it in the photo?
Good advice on removing the skin from a picnic, never have bothered, perhaps I will try that next time! -
Some may think you to be a troll. :laugh:
-
Keep that skin cuz.Remove it after the cook,season it with a little rub,place in a 350 degree oven on a rack over a pan.Cook til crispy.It's better than the PP! I guarontee!
-
-
Some future options with a picnic are to trim some of the skin away, leaving enough for a little heat shield (and some good cracklins*) -OR- remove it all and just treat it like a butt end.
*the skin on a picnic is thicker than that on a young pig, oil it with olive oil, and if you use a turkey baster to remove some of the early drippings from your pan, you can baste the skin with this fat and it will crisp up.Happy Trails~thirdeye~Barbecue is not rocket surgery -
Some may think you to be a troll.
Oh, I think I've been around long enough to have a little fun. I haven't posted much in recent years, but folks who have been around a while will remember me as "JET", I joined the forum in the late nineties, I guess...
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum