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Pork Shoulder Recipe pleas
I have a 12lb Pork Shoulder, I couldn't find a recipe for cooking it on my XL, suggestions Please.
Check out the web site www.smoknbuddies.com
Look under recipes. There is a good one that has placed high in KCBS events.
Any of the published guidance for "butt" is good...
A shoulder is just the butt plus the picnic cut combined.
I have been Qing for over 30 years and on the Egg I am just a meat cooker only....ribs, beef brisket, pork shoulders and butts and chicken and I like the meat to stand on it's own and add only a little sauce on the side
I have owned many types of cookers over the years and now also own an XL Egg and the Stoker. This is what I use most of the time because it is so easy and produces great results
I also have judged many BBQ contests including the American Royal, Jack Daniels, Memphis in May and many more.
Having explained my background in BBQ, I will give you my opinion on cooking Butts
I never inject, just a rub on the meat side. I put in the Egg fat side down with the Stoker temp set at 225 degrees at the grate. I put in the meat monitoring probes and cook until it reaches an internal temp of 195 degrees. If it goes over a little it is no problem
You can wrap in foil and place in a cooler if you need to keep hot for a few hours
I prefer not to wrap if possible because I like the outside bark not to soften up. If I need to hold, I sometimes place in my oven at 170 degrees and this will hold a long time and keep the bark crisp
I think pork butts are the easiest meat to BBQ.
Remember there is a lot of good advise on this forum and this is just my opinion
Here's how I handle it. Gonna do one this weekend.
Pork butts are easy on the Egg. Put on a thick coat of your favorite rub to build up a nice bark. I don't bother to baste or otherwise screw around with the meat once it's on the Egg. The short version of the cook directions is to anticipate 1.5-2 hours per pound at 250 dome. Your 12 pounder will likely cook up to 24 hours. To keep your fire going that long, be sure to clean out all the ash, build a fire with fresh lump, and put some larger pieces at the bottom of the firebox to help keep the airflow going throughout the cook. Be sure to leave extra time to light and stabilize your fire before putting the meat in, and at least an hour after it reaches 195 internal to rest it in foil in a cooler. The best directions I've seen for a 1st butt are from Elder Ward, and are posted on the Naked Whiz's site, here...
Note that if you have the book
Smoke and Spice
, I like their vinegar sauce (Vaunted Vinegar Sauce?) better than the vinegar sauce in the Elder Ward recipe, but either will work fine.
My 1st butt on the Egg was done following these directions, and came out pretty good. My writeup on how I did it is posted on our blog, here...
Here's a different variation on pulled pork, using a citrus marinade to give it a Latin American twist.
Nice pictures and a great presentation
Thanks! Glad you like them.
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