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.

Pork Shoulder Picnic

bwbw Posts: 87
edited 6:47AM in EggHead Forum
We are going to try and do a 10.79 lb Pork Shoulder Picnic tonight, & would like to get some suggestions/help.

Thinking of pulling the skin (fat) back then rubbing the meat then putting the skin (fat) back in place and tying it on. Any thoughts on this method? Any rub suggestions?

Now when you put the shoulder on the BGE indirect do you place on the grid fat side up or fat side down? I have heard you put the fat up so it bastes the meat, then I read you put the fat side down. What is the corrrect way?

Any help/suggestions would greatly be appreciated. Going to try and put the meat on about 6 pm est.

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