Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Pulled Pork

edited 10:37PM in EggHead Forum
Loaded Pork @ 6AM, set temp to 225. Went to the auto shop (2.5 Hrs)came back and dome temp had jumped to 350, internal temp on pork is 165. Am I screwed? Any advice?


  • FidelFidel Posts: 10,168
    Slow it down and you'll be OK. It won't be perfect, and likely not quite as good as a true low and slow cook, but pork butt has a huge margin for error.

    The bark and exterior may be a bit tough, but overall it will eat. Just finish as usual and give it a good rest before pulling it.
  • You should be fine get the temp back to 250* and keep going. :)
  • mijoeymijoey Posts: 58
    No, just adjust temp back to 225 and continue to cook until internal temp reaches 200. Wrap in aluminum foil and wrap in towel and place in cooler until you are ready to serve.
  • thanks!
  • bubba timbubba tim Posts: 3,216
    Do what Rod said but add many many beers to help you slow it dooowwwwwnnnnnnnnn... :P :P
    SEE YOU IN FLORIDA, March 14th and 15th 2014 You must master temp, smoke, and time to achive moisture, taste, and texture! Visit for BRISKET HELP
Sign In or Register to comment.