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Pulled Pork Cook

Laxin16Laxin16 Posts: 62
edited July 2014 in EggHead Forum
1st time doing a pork shoulder on the BGE. Here's the cook specs 
  • 9-lbs picnic shoulder ( Store was out of Butts)
  • Removed the skin cap leaving a nice layer of fat 
  • Rubbed with my pork rub and injected with apple cider vinegar, Apple juice and my rub 
  • Marinated for 15hrs 
  • Fired up the BGE and dialed her down to 225
  • used Wicked Good Charcoal and Apple wood chunks
  • Started at 5am and we are at 158 at 10:43am. 
More pics and info when the cook is complete! 

Laxin

Comments

  • saluki2007saluki2007 Posts: 3,669
    Are you having trouble maintaining 225?  I usually do and have since just went with 250-265.  Same results.
    Large and Small BGE
    Morton, IL

  • Laxin16Laxin16 Posts: 62
    Not really. I've been around 225 and 230 for the past 6hrs. I was think about adding more wood but not sure if that's worth it at this point.
  • jerryb78jerryb78 Posts: 215
    With the injection and the marinading, I'm guessing that this might not be your first pork shoulder ever.  Do you find that it makes a big difference compared to just dry rubbing and tossing it on?  I've kept mine pretty simple so far and they've turned out pretty great, so I'm having a hard time convincing myself to experiment with further enhancements.
    LBGE
    Menasha, WI
  • saluki2007saluki2007 Posts: 3,669
    @Laxin16 At this point you would be wasting your wood.  It's not going to take on any more smoke.

    @jerryb78  I have noticed differences in taste when injecting.  It's fun to just try new things and experiment.  Sometime though, the simplier the better.
    Large and Small BGE
    Morton, IL

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Looks like you forgot to include dinner time and directions to your place in your OP!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Laxin16Laxin16 Posts: 62
    jerryb78saluki2007 you can certainly taste the difference. Better and more robust flavor throughout the entire shoulder. It also keeps the meat super moist!

    TexanOfTheNorth Dinners at 5pm. You bring the beer! 

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Laxin16 said:
    jerryb78saluki2007 you can certainly taste the difference. Better and more robust flavor throughout the entire shoulder. It also keeps the meat super moist!

    TexanOfTheNorth Dinners at 5pm. You bring the beer! 

    Sounds great but, you still left out the directions.  ;)
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Laxin16Laxin16 Posts: 62
    Here are a few pictures of the finished product! Ended up taking 13hrs to get to 195. 
  • MaskedMarvelMaskedMarvel Posts: 1,959
    Slammin'!
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


  • johnmitchelljohnmitchell Posts: 4,603
    Very nice..I did one yesterday as well..Also was a great success...Congratulations on your cook.
    Greensboro North Carolina
    When in doubt Accelerate....
  • Laxin16Laxin16 Posts: 62
    edited July 2014
    Thanks! Thinking about doing brisket next.
  • tulocaytulocay Posts: 1,737
    Looks great.
    LBGE, Marietta, GA
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