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First overnight cook - 20 pounds of pork shoulder!

so I ended up having to defrost two 10 pound shoulders this week and decided to smoke them overnight last night. Went 12 hours at 250 on my XL with no issues. I pulled them off at 205 internal temp, wrapped in foil and put in the oven on the "warm" setting until it was time to take the bear claws to them. The pulled pork was a big hit.  I made mustard based and ketchup based sauces to go with and now everyone is laid up in the living room stuffed and ready for a nap! Pictures attached. 

XL BGE, Washington, DC

Comments

  • SGH
    SGH Posts: 28,902
    Excellent looking grub brother :clap: 
    Enjoy!!

    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. 

  • 20stone
    20stone Posts: 1,961
    Looks great. I have always followed the Elder Ward approach at 215 for what is typically 24 hours, so yours was a real turbo cook in my book. 

    However, it looks great. Let us know how it eats. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • fiver29
    fiver29 Posts: 628
    That looks real tasty!!!
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • THEBuckeye
    THEBuckeye Posts: 4,232
    Well done! 
    New Albany, Ohio