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
Who has the quick pulled pork
Car Wash Mike
Posts: 11,244
recipe? I thought I saw something about a 3-4 hour cook for a 7lber.
Mike
Mike
Comments
-
It's right next to the one for "Ribs in 45 minutes!" :laugh:
-
That is 500 for 45. Great bark, makes your dentist happy.
Mike -
I have this link to a 5 hour cook that I'm trying this week
http://www.kickassbbq.com/Quick_Cook_Boston_Butt.htm -
try pinging lost in utah :pinch: :laugh: :laugh:
actually try vidalia one i know he has a methoud
if it were brisket call the poolmanhappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
:ohmy: :huh: I'll stick to your method, thanks.
-
Thanks I will give it a try as well.
Mike -
LIU? :woohoo: :woohoo: :woohoo: I know which forum he is on. I think I will pass, but thanks for the advice. 2 games up with 1 week. Feel the pressure yet?
Mike -
no pressure!!! i just got to remember to pick them :pinch: i missed two weeks last year and came in third
really call kim he served us some of his "quick" butt at one of the NGE get togethershappy eggin
TB
Anderson S.C.
"Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."
Tyrus Raymond Cobb
-
ClayQ is developing a recipe using pork tenderloin that is around 5 hrs.
-
The only issue I have with the method on that website is the part about injecting through the plastic wrapping on the butts. Myron Mixon uses a similar method but when he gets done injecting a butt it's almost twice it's original size. I've got to believe that the plastic wouldn't expand from the pressure of a small injector trying to force liquids into the butt. That would explain why he makes such a mess and there can't be that much fluid that actually gets forced into the meat. Other than that, the method works.
-
Also, about 10 threads down see that bitslammer is working on a quick pull.
-
Mike is this the one you are looking for?
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=782904&catid=1#
or are you doing a quick pulled pork
ala boston butt? -
I have an article on my site about cooking a couple of 8 pounders in 4-1/2 hours with two different methods.
The butt article is about 4-5 articles down on my quick cooking page so you will need to page down to the butts.
Find it here: http://olddavespo-farm.blogspot.com/search/label/High Temp Smoking
Dipstick
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
- 312 Health
- 292 Weight Loss Forum