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My first stoker cook: the end result!

Rezen73Rezen73 Posts: 356
edited 6:19PM in EggHead Forum
So I started my first stoker cook last night... I put the pork butt on around 10pm last night. Stoker set @ 250F grid, indirect with a drip pan filled with apple juice. For smoke, I used a mix of apple chips and mesquite chips.

Didn't open the dome once until 16 hours had passed. Pulled @195F.

This is what I was greeted with! The aroma was unbelievable.


I cooked it fat side down, and some of the bits stayed behind on the grid. That is, until I went back with a fork and pulled them off and ate them. lol


Here it is, after nearly 2 hours rest wrapped in heavy duty aluminum foil, towels, and stuck in a cooler.


It was incredibly tender! It literally just fell apart. I've cooked butts before where I would have to literally work to get it off the bone etc... but not this one! Perfectly cooked.


Look at the bark! Making me want another plate of it. haha


The blade bone came clean without any real work from me. The pork was just falling off it...


Zoom of the blade bone.


Delicous scrumptious pulled pork.


Plated, with egg roasted corn on the cob, pasta salad, and home made cole slaw (even with homemade mayo).


Served with some North Carolina style hot vinegar sauce.


Can't wait for tomorrow, so I can make a pulled pork sandwich! :D


  • lousubcaplousubcap Posts: 16,798
    Thanks for the update-I'm going on 20 hours in (8.6# butt) with a calibrated dome of 250+/- 10*F since 10 PM (EDT) last night and the beast has settled on 195*F for the past 2 hours. Goosed the dome to 290*F and am going to declare victory in about 30 minutes-then HDAF wrap for at least an hour and pull.
    Enjoy from your side of the pond-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • LongrifleLongrifle Posts: 130
    Man, I love North Carolina style vinegar sauce up here in Indiana most folks have never had it. When I have made some to go with pulled pork I have made they have liked/enjoyed it, but I sure had some funny looks. I also finely chop some cabbage and make coleslaw with the vinegar sauce and put a "saamwich" together. Fracking great. Doing my first butt on the BGE next weekend hope mine looks a good as yours. Well done!!
  • Rezen73Rezen73 Posts: 356
    I kept going back and forth between a north Carolina style coleslaw, and a mayo based slaw...

    I chose the mayo based slaw mainly as a palette cleanser to offset the heat from the pork rub, vinegar sauce, and jalapeños :D
  • Looks great Did 2 Butts myself this weekend..Be a Pork Kinda week with leftovers...Matt
  • Dave in FloridaDave in Florida Posts: 1,147
    Gotta love it when you have leftovers for sandwiches.

    Welcome to the Swamp.....GO GATORS!!!!
  • EggNeatoEggNeato Posts: 19
    I've never had North Carolina style hot vinegar sauce, but it sure does look good. Would you mind sharing the recipe?
  • tacodawgtacodawg Posts: 335
    That looks delicious. I have done a couple butts and they have been great. Maybe the egg fairy will get me a stoker for Christmas if I keep feeding her good food. Thanks for sharing. Have a bite for me, extra bark please.
  • Wow looking real good!

    EggNeato wrote:
    I've never had North Carolina style hot vinegar sauce, but it sure does look good. Would you mind sharing the recipe?

    I would be interested in this as well!

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