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Pulled Pork / Smoked Pork Shoulder

Just gonna' leave this here:

Overnight-brined (12+ hours) this 7.5 pound pork shoulder I nabbed from Wegman's in the Brooklyn Navy Yard, using a mixture of water, kosher salt, honey, fresh rosemary, black peppercorns, 1/2 an onion, 6 cloves of cracked garlic, paprika & cayenne. Dry rub used is Dizzy Pig Dizzy Dust. Preheated my medium BGE before bringing the dome temp. to 225°F. Inserted the probe, closed the lid and let it ride. After about seven hours, it had reached 159°F internal so I wrapped it in butcher paper and dumped on a mop of apple cider vinegar, salt, light brown sugar, ground black pepper, cayenne & red pepper flakes.


I didn't get a pic of the wrapping and mopping part, so the next image is almost three hours later....

Once it hit 203°F internal, I opened up the packet to take a look. 

Then I brought my dome temp. to 250°F and threw the shoulder back on the grid naked for a half hour.

After the half hour was up, I felt pretty good about the bark. I then double-wrapped the shoulder in clean butcher paper, wrapped it up in a beach towel nice and tight, and threw it in my Yeti for an hour to rest. When the hour was up, I unwrapped it and was very pleased by my result. In a large pot, using tongs, I pulled the bone and it shredded easily.

Brooklyn, NYC - medium BGE

Comments

  • Looks awesome to me.
    Keepin' It Weird in The ATX
  • lousubcaplousubcap Posts: 22,563
    Great documentation and cook right there.  Congrats.
    A trick I learned many years ago regarding the dome thermo positioning:  
    I rotate the thermo so that my target cook temp is a 12 o'clock.  That way a casual glance lets me know how the cook is tending.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • dmchicagodmchicago Posts: 2,661
    WInner, winner...pulled pork dinner!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "I'm a complete moron when it comes to Egg/Dome assembly!"
    Dennis - Austin,TX
  • Mark_B_GoodMark_B_Good Posts: 450
    That looks incredible my friend ... wow, A+.

    By the way, educate me ... why did you feel the need to put it on naked at the end ... when you hit 203F to 205F, she's good, and I would be worried about drying it out if I put it on naked after that!
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • FoghornFoghorn Posts: 8,209
    Great cook and pics.  Thanks for posting.  

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • JohnInCarolinaJohnInCarolina Posts: 18,533
    That looks great.  Did you bump up the temp in the BGE after wrapping in foil?
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    The other ahole

    Living large in the 919
  • I didn't let the temp. come up past 275-280°F after I wrapped it in butcher paper. That said, I don't think it was hotter than 230°F for a majority of the cook. As for putting it back on, I guess even though it had reached 203° internal this was a pretty fatty pork shoulder and retained a TON of moisture. I wanted a crispier bark, so that's what I was shooting for. It didn't fail, but didn't quite seem to give me exactly what I was looking for.
    Brooklyn, NYC - medium BGE
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