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
15 pounds of butt
Options
Boogie
Posts: 137
Took quite a while. Three of them, the smallest was about 3.5 pounds. That one was on top and done a couple of hours before the others.
Comments
-
Did the one on top cook as well as the ones on the grate ?
Gary -
More pics. Put it on at around noon yesterday and pulled this morning. Been up all night as I was scared to sleep after having some trouble the last time.
This was at 140, about 3 hours in.
This was when the small one was done.
-
It cooked faster, tasted fine, tougher in parts than I would like. I have not "pulled" the others just yet, but the bark on them tasted good.
-
Nice
Ross -
Dang, love that bark!! 8 - ),,,
-
Me loves that BARK- great job. :laugh:
-
a nice surprise for your wife to come home to.
-
It is actually for camping next weekend. Vacuum sealed and into the freezer.
-
Heather will want it. -RP
-
Man those have great color and that bark!
Good job!! Is that for family ?Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Nice looking cook and
If the top one was done in a few hours before the others, I would suggest try cooking at no more than 225 degrees to render the pork fat. It will come out tender and moist for pulling.SEE YOU IN FLORIDA, March 14th and 15th 2014 http://www.sunshinestateeggfest.com You must master temp, smoke, and time to achive moisture, taste, and texture! Visit www.bubbatim.com for BRISKET HELP -
Justin...this one is an honor....
Filly
Categories
- All Categories
- 182.8K 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
- 164 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum