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 Pork Plan for Party - Thoughts?

posef
posef Posts: 17
in Pork
I'm planning a get together with around 12-15 people next weekend, and would like to have pulled pork as the main dish.  I plan on getting 3 five-pound pork shoulders and smoking them.  Some might be wondering why not two 7lb butts.  I may be in the minority, but I've had better luck with temp consistency throughout the meat with smaller cuts, as well as more concentrated, robust flavor.  if you guys could give me feedback on my plan here, i'd really appreciate it!

Light the egg at around 5:30AM, let it stabilize at 250 degrees dome temp
Pork on the grill at 7:00AM
Pork done cooking at 3:00PM
Throw some ABTs on after I take the pork off to cook while the pork is in the FTC
FTC pork until 5:00PM
Pull from cooler/shred/plate for 5:30PM dinner time

I've had good results with Alton Brown's brine, so I will do that the night prior.  I'll season with Bad Byron's Butt Rub as well.

Any feedback or thoughts?  I'm all ears!
· Share on FacebookShare on Twitter

Comments

Categories