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 at:
Just pulled; meat @ 205 and test shredded easily. currently in the cooler resting (about 4 hours). I checked with an RD and feel better about not poisoning my party guests. I'm sure it's gonna come out great. Will have pics once I start shredding but I'm going to step away, relax, and let the magic happen till then.
To all: Thanks for everything. Panic set in and is absolutely great to get the feedback!
@black_badger I like that idea alot. that's certainly something I can do. My initial concern was running out of lump, but there's still more than half the coals left so I know better next time and won't overcrowd the pit.
I was 'aiming' for a grid temp of 250 - 275, but i overshot the start and then tried to wait out the cooling back to slow temp. Another rookie move that I'm not yet fully proficient in setting the temp without lots of fiddling. That will also improve with time. Further, I think I 'over-researched' and mixed the turbo cook vs the low and slow and got flustered. Again, will improve with time.
As they say hindsight is 20-20. Even with all this, I'm looking forward to ripping those puppies apart and having some made-by-me pulled pork tonight!
@henapple: Royal Oak lump. Emptied 8# bag into plastic storage bin, and built bottom with biggest chunks up. Filled to the very top of grate so that the PS (legs up) was pretty much resting on top of the lump and the firebox ring at the same time.
Also, this was the first cook ever on the egg (which has been sitting in the garage till the table got built). Perhaps I should have paced myself with a chicken, but i figured "go big or go home".