Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

My First Pulled Pork

thardingtharding Posts: 21
in Pork
Thank you all for the fantastic information I gained from this forum. My first long cook was a 9lb and 8lb Boston Butt for my wife's retreat she was having this past weekend. You all gave me the confidence I needed to make the attempt. I used Honey Hog rub from Meat Church and put back in fridge Wednesday morning. Took them out at 9:00pm and started my egg and set to 235 degrees. At 10:00pm I placed both on the grill. At 7:00am I hit the stall at 167 degrees, then actually started to lose internal temp. It got down to 160 degrees over the next four hours. I bumped the dome temp to 280 degrees. I hit 205 degrees at 3:00pm and pulled them off, wrapped in foil and packed in cooler. At 5:00pm I took out and could not believe how good these things looked and smelled. Total cook time of 17 hours. The bone pulled out clean and the meat just fell apart. You can not imagine how good it tasted. (Ha, yeah you can, you have done it also). This was amazing and very fun. The feedback was that the women at the retreat loved it. Thank you all again very much. You rock!!

Enjoying life on my LBGE in Tell City, IN. Cheers!!

Comments

  • TheophanTheophan Posts: 2,124
    Looks FANTASTIC -- great job!!!
  • dmchicagodmchicago Posts: 1,048
    That bone pic....
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Dennis - Austin,TX
  • lousubcaplousubcap Posts: 16,763
    Great cook and way to come out swinging.  Congrats on nailing the cook and what a first post.
    BTW- Welcome aboard and enjoy the journey.  Above all, have fun.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • ScantronScantron Posts: 9
    That looks fantastic! That's a hell of a result for your first time. 
    Cooking on a Large Big Green Egg in North Chicagoland.
  • UNCHeels08UNCHeels08 Posts: 79
    edited May 8
    Looks absolutely phenomenal. Pulled pork may be boring to some but it’s my favorite thing to do on the egg, always hits the spot. 

    Did you add a sauce?
    Raleigh, NC

    LBGE
  • YukonRonYukonRon Posts: 12,231
    A great start to a lifetime of fun cooking. Beware, you are now the "go to" guy with a BGE for future functions.
    BTDT, now I do all the cooking for My Beautiful Wife's work functions, because, like you, my first cook was pulled pork, and it was off the charts good.
    Have fun, and welcome to this crazy forum.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
  • thardingtharding Posts: 21
    As for sauce, I was going to make a vinegar sauce but the wife said not to bother. On the second day I made two pans of smoked shrimp mac & cheese and two pans of apple dumplings. That was a big hit as well. Thank you all for the nice comments. I can't wait until the weekend to start cooking again.

    Enjoying life on my LBGE in Tell City, IN. Cheers!!

Sign In or Register to comment.
Click here for Forum Use Guidelines.