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Costco Pork Shoulder

MrA46221MrA46221 Posts: 80
Wish it had the bone, but 9hrs in so far so good. At 174 now and just wrapped and added some apple juice for the last 25 degrees. She’s cooking as intended. Can’t wait to pull it later. 

Comments

  • It works!
  • lkapigianlkapigian Posts: 3,008
    Awesome 
    Visalia, Ca
  • Perfect 
    Bucks County, PA
    Minimax, XL, Flameboss 200, Roccbox

  • lousubcaplousubcap Posts: 16,779
    Way to bring it home.  Most eggcellent.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • vb4677vb4677 Posts: 444
    Wish it had the bone, but 9hrs in so far so good.

    "That"
     - She
    Kansas City: Too Much City for One State - Missouri side
    Large BGE, Instant Pot, Anova Sous Vide, and a couple of gas smokers...
    Barbeque, Homebrew and Blues...
  • To continue with the "she said" theme, the lack of bone in the Costco shoulders is what led me to Kroger. Much easier handling with the bone-in and it cooks more evenly.
    Milton, GA 
    XL BGE & FB300
  • nolaeggheadnolaegghead Posts: 26,707
    I actually prefer the bone removed.  I can stuff spice in the ole "bone-hole", and if I feel like cutting it up to make sausage, it's a helluvalot easier.

    As far as handling goes, never have much problem other than they can weld themselves around the grate.  Nothing a spatula or peel can't fix, and it it's getting "pulled", unlikely the presentation will suffer.

    "Bone = pop-out thermometer":  IMHO - stabbing it is the best way to judge doneness.

    "Bone = flavor" maybe some, a little, but haven't had people complain either way.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • EggcelsiorEggcelsior Posts: 14,015
    I prefer boneless ones. More surface for rub and the flap part that finishes first it a great cook's treat. 
  • Bone hole hahahahahaha

    2 LBGE, Blackstone 36, Akorn Jr

    Egging in Southern Illinois (Marion)

  • I have to agree on the cooks treat I got because it was boneless. I did’t even feel guilty snagging those tasty vittles!
  • ToxarchToxarch Posts: 1,672
    Boneless is easy to cube up for burnt ends. I'll cube a whole butt for that and pull the other one.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

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