Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pulled pork, brisket and pulled beef

IrishDevlIrishDevl Posts: 1,390
edited July 2012 in Pork
So I have a party where I am going to cook an 8 lb beef shoulder, 15lbs pork butt and one brisket.  I have never cooked this much food, I know it will fit, but does anyone know will it take much longer than cooking lets say 10 lb butt.  I was going to put it on at midnight (friday) and pull it off between 2 and 4PM saturday.  This would be a 14-16 hour cook.  Is this enough time or am I pushing this much meat - should I give more time in your opinion.  Thanks


  • lousubcaplousubcap Posts: 16,525
    Never wrestled with that much meat in one shot (or the variety) but absent anything else, assuming (hate that word) you can keep each hunk separate in the BGE,  then their respective cook-times will be quite close to a stand-alone cook for each.  That said, I would estimate long and rely on the FTC to even everything out.  Good luck, enjoy the journey and let us know how it sorts out.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • texbaggertexbagger Posts: 90
    Don't over complicate it, use a meat thermometer, keep check on the dome temp, it's all easy and good.
Sign In or Register to comment.
Click here for Forum Use Guidelines.