Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

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Guessing contest for bragging rights

2

Comments

  • elzbthelzbth Posts: 2,075
    21 hours, 40 minutes. A SWAG if I've ever seen one...but I know for sure when it's done, you are going to have a serious pile of meat!!! Enjoy... :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Hoss, Would that be awesome two whole shoulders smoking in one large egg! :woohoo:
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Wess. ;)
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  • HossHoss Posts: 14,587
    :ohmy: :blink: B) YES,It WOULD!!!If you do it,I'll nominate you for a BubbaTim award! B)
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  • HossHoss Posts: 14,587
    NEVERMIND.That would mess up your cooktime guesses on this thread.Which was a brilliant idea by the way! ;)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Elizabeth, I should get started on this cook tomorrow some time. Watch for the new post. Tim
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  • CanuggheadCanugghead Posts: 4,677
    26:00
    canuckland
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  • Little StevenLittle Steven Posts: 27,351
    I did a couple a while back.Just under twenty pounds and the bigger went 32 hours

    Steve

    Steve 

    Caledon, ON

     

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  • HossHoss Posts: 14,587
    I LOVE Whole Shoulder.It adds another dimension to the finished product IMO.When we have BIG cooks,that's all I cook.I use my big offset so I can cook 6 or 8 of em at once.It usually takes me 24 hrs.Then again,it ain't an egg so I may be cookin a little hotter than 250. :unsure:
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  • Little StevenLittle Steven Posts: 27,351
    Hoss,

    I agree.I find the picnic alone a bit hammy. The mixture is perfect.

    Steve

    Steve 

    Caledon, ON

     

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  • 2Fategghead2Fategghead Posts: 9,623
    Gosh Steven, I wanted to ask you because 30+ hrs WOW. I'll start this cook about 10 hours sooner than I have planed just in case. ;) Tim
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  • Hungry JoeHungry Joe Posts: 1,169
    I'm thinking you are going to push the limits of charcoal availability depending on your setup. But if you go with the plate setter and filled close to the top of the firebox you should make the 31 hours and 13 minutes it is going to take to finish this hunk'o swine.
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  • cookn bikercookn biker Posts: 13,406
    On my large, I did 68 pounds of pork butt (5, 3 on the bottom and 2 up top) They went for 23 hours on a full load, no bells or whistles. No peeking, slept all night and got up and chuging along fine.
    Just saying. ;) :)
    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
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  • Little StevenLittle Steven Posts: 27,351
    Joe,

    Don't think so.

    Steve

    Steve 

    Caledon, ON

     

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  • Hungry JoeHungry Joe Posts: 1,169
    I've done 4 butts that added up to 34 pounds and had 3 come off in 18 hours and the last take 22 hours. My thinking on this is that coming from the fridge with all that bone it is going to slow things down a bit. Now never doing anything but boston butts I figured I would go out on a limb shoot high, but this is really just an alcohol induced guess :cheer:
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  • ledmondledmond Posts: 88
    36.5 hours, good luck.
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  • Little StevenLittle Steven Posts: 27,351
    Joe,

    I think you are about right on the time.I went 32 hours on a whole shoulder and had lots of lump left. ;)

    Steve

    Steve 

    Caledon, ON

     

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  • thirdeyethirdeye Posts: 7,428
    Are you injecting it?

    I'll say 18-1/2 hours for the cook time.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • 37hr 13 min
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  • 25 hours 20 minutes
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  • RVHRVH Posts: 523
    19:25 hrs. Have fun!
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  • Hawg FanHawg Fan Posts: 826
    I've had butts cook in anywhere from 1-1.45 hours per pound. Apparently that's the norm after reading everyone's guess at the time for this cook. My WAG is 24 hours and 24 minutes.

    Any road will take you there if you don't know where you're going.

    Terry

    Tulsa, OK
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  • i say 30 to the second
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  • 2Fategghead2Fategghead Posts: 9,623
    :blush: :whistle:
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Joe, ;)

    One time I smoked a 10 pound butt then pulled it out when it was done and put in a picnic and smoked it till it was done and still had left over lump. That was 27 hours straight. I knew I could have smoked both at once but, I wanted to see how long my large would go on a full load of lump. I guess maybe another 5 hours. Tim ;)

    At the time I was using Green Wise lump aka Royal oak American
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  • 2Fategghead2Fategghead Posts: 9,623
    No injecting Wayne sorry I forgot to say. :)
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  • thirdeyethirdeye Posts: 7,428
    Okay, in that case, I'll revise my guess to 20 hours - 45 minutes.

    You be sure and sample Miss White and Mr Brown for me, but do me a favor.... before you mix it into the rest of the pork, try some of that sweet meat down on the lower leg (just above the hock).
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • 2Fategghead2Fategghead Posts: 9,623
    Will do and I was telling Kent I was going to look over what you have said about this very cook but, I haven't. :blush:

    Do you have a pic of the money muscle. Do q'ers place their meat probe in the money muscle...I never have tried I usually poke the probe down in the thick part of the butt. :ermm:
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  • thirdeyethirdeye Posts: 7,428
    I have a shoulder write up in draft form somewhere in the archives.... Sadly, my sources for whole shoulders dried up years ago. Nobody will even order them for me. I can get them in Denver, but the planning has to be pretty good because I don't like to freeze them.

    A great photo of the money muscle is this one from Old Dave.

    OldDavePorkturnin.jpg

    Here are two photo's from Todd Johns.... first showing how the muscle sort of pooches out during the cook, and second what it looks like at turn in.

    Plowboymoneymuscleporkbutt2.jpg

    Plowboymoneymuscleporkbutt.jpg


    Looking at a cross section of a butt the general area is circled in yellow.

    moneymuscleporkbutt.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • HossHoss Posts: 14,587
    That Old DAVE is a CARD!I would LOVE to meet him someday!
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