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

Pulled leg?

grin_phi
grin_phi Posts: 53
in Lamb
Hey all, 

I accidentally bought a leg today (the filet end minus the shank) instead of shoulder. 

My plan was to smoke it for 10ish hours at 225 to an internal of about 190. Shoulder normally pulls beautifully at that temp.

Can I do more or less the same thing with the leg I bought or is it out of the question? Should I adjust my method at all?

Thanks in advance.
· Share on FacebookShare on Twitter

Comments

  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Did not see this earlier and sorry that no one was able to help you. What did you end up doing?
    ---------------------------------------------------------------------------------
    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
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,883
    TexanOfTheNorth said:
    Did not see this earlier and sorry that no one was able to help you.
    I missed this to brother of the North. However I will gladly offer what I can if assistance is still needed. 

    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. 

    · Share on FacebookShare on Twitter

Categories