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 to Experience our World of Flavor™ at:

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

Want to see how the EGG is made? Click to Watch

First Pork butt with pics

ktm101

ktm101 Posts: 61

April 2014 in Pork

Thanks to all the help on here I did my first pork butts yesterday and they turned out great! I did 2 5lbers turbo at 350 for 5 hrs. One with wildmans seasoning, one with DP jamaican firewalk. I checked them with my thermopen and the coolest spots were 190 when I pulled them off and I wrapped them for an hour before shredding. I will definately do them again. We ate one last night and have one for leftovers..

IMG_20140427_130217_566.jpg 1.6M

IMG_20140427_174309_692.jpg 2.1M

IMG_20140427_160206_165.jpg 1.7M

1 ·

Comments

msloan Posts: 399

April 2014

congrats….looks delicious!

gettin lucky in kentucky! 2 XL eggs!
0 · Share on Facebook Share on Twitter
SGH Posts: 28,883

May 2014

@ktm101‌
Looks outstanding sir. Glad it was a success my friend.

Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.

0 · Share on Facebook Share on Twitter
grege345 Posts: 3,515

May 2014

Looks great! Lots of ideas for leftover pulled pork. Enjoy

@SGH you survive those storms bud? Hope all is well

LBGE& SBGE———————————————•———————– Pennsylvania / poconos

0 · Share on Facebook Share on Twitter
SGH Posts: 28,883

May 2014

@grege345‌
Brother it was rough but we all made it fine. Thanks for asking my friend.

Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.

0 · Share on Facebook Share on Twitter
ktm101 Posts: 61

May 2014

Thanks guys! .. love this site. .

0 · Share on Facebook Share on Twitter
bbqlearner Posts: 760

May 2014

Looks really good!

Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts
0 · Share on Facebook Share on Twitter
jbates67 Posts: 168

May 2014

I remember MY first. Countless since then. Looks like they turned out just perfect.

0 · Share on Facebook Share on Twitter
MJG Posts: 599

May 2014

That looks so good that I am going to the store now to get a pork butt for tomorrow!

Large Big Green Egg in a nest. North Shore of Boston.
0 · Share on Facebook Share on Twitter
plumbfir01 Posts: 725

May 2014

very nice sir! one day try a low and slow to see the difference

Beaufort, SC
0 · Share on Facebook Share on Twitter
Terrebandit Posts: 1,750

May 2014

Were they probe tender at 190? They look great.

Dave - Austin, TX
0 · Share on Facebook Share on Twitter
ktm101 Posts: 61

May 2014

Terrebandit yes they were really tender and most places I checked were around 200 but a couple places were only 190..

0 · Share on Facebook Share on Twitter
Terrebandit Posts: 1,750

May 2014

Gotcha! Yeah, I always wait until 200 or 205 before checking them.

Dave - Austin, TX
0 · Share on Facebook Share on Twitter