Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

First Pork Shoulder

tehrenbergtehrenberg Posts: 18
edited November -1 in EggHead Forum
Im going to cook a pork shoulder tomorrow. It is my first time. What is the best way to cook it?
·

Comments

  • Indirect set-up at 250-275* until the thickest part reaches 200*. Figure 2 hrs/lb as a rough estimate. You choose the rub!
    ·
  • The final weight of product will be about 60% what you start with. All that fat has to go somewhere, thus the drip pan.
    ·
  • Great advice. Good luck
    ·
  • HossHoss Posts: 14,587
    Indirect,250 dome til it hits 195 Internal Temp.Allow 1.5- 2 hours per pound.
    ·
  • I'd like to get in on this, and add a question:

    I'm currently cooking 4 butts @ about 8 LBS each. I intend to 10 total this weekend. So, I put them on 12 hours ago, and my internal temp is 162. When they get to the 195-200 temp, what are the next steps?

    i.e. pull them, wrap them (for how long and in what), chop them, and then what's the best way to store them for a few days (till I'm ready to host a dinner for some local businesses).....

    First time for this and I wanna have my system down when the time arrives! Thanks!
    ·
  • I would pull them and cover tightly in aluminum pans that can go straight to an egg (oven/pit/gasser) for warming. I would give them a taste to see if you want to add more rub when you pull. Spritzing with some apple juice before or during warming will help keep the pp moist.

    IMG_1884800x600.jpg

    Good luck with it.
    ·
  • Remember when reheating you will be drawing out moisture from you meat that will need replacing. Like Frank stated apple juice is a good addition but what I have found is Coke works great as well. Not Diet Coke but regular Coca Cola added to the meat is suprisingly good.
    DMo
    ·
  • Prepare to become hooked!

    My first butt was terrible, I didn't know it.

    Same with my second and third. Each one was better and better.

    Enjoy it!
    ·
  • Thanks for all the advice. Just put it on about an hour ago. Lets hope that it turns out well.
    ·
  • I've been told that about 'Coke" also, by an experienced butt cooker (my brother). Good luck with your cook, I'm working on hour 15 of mine and my internal temp is 174. Looking forward to many more, and I'll keep an eye on your post to check your results!
    ·
  • How big how a shoulder are you cooking. Mine is only about 7lbs and I was only planning on cooking it for about 11 hrs. Does that sound about right or should I plan on more time. Also should I mop it, or is that just a prefrence.
    ·
  • Should my dome temp be around 230-240 or should that be my grid temp?
    ·
  • Dome temp = 250 SHould make grid temp around 220-230 a perfect environment for llllllloooooooowwwwww and ssssllloooowwww.

    Can kick it up after it plateaus, to 280 - 300 and still have a fantastic product. Just don't rush through the plateau.
    ·
Sign In or Register to comment.