Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

205 degrees plus 1 hour

FireballFireball Posts: 354
edited 6:49PM in EggHead Forum
I just did it once again, I should say that it took 16 plus hours, I did a low and slow 8.5 pound Boston Butt to an internal of 205 degrees and kept it in the egg for an additional hour. This procedure is well worth it. The additional hour of cooking rendered out quite a bit more fat. The Pulled Pork was still moist and flavorful and the pulling was quicker because of less fat to pick out. I will be doing this when I have an extra hour before lunch.[p]Try it and please let me know what you think.
gary

Comments

  • Fireball, What's wrong with pork fat?[p](just kidding, good idea.)

  • FireballFireball Posts: 354
    The Other Dave,
    Nothing, I drink at least 8 ozs/day.[p]Istead of beers to you, it will be pork fat to you!
    gary

Sign In or Register to comment.
Click here for Forum Use Guidelines.