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

Feedback

SpiceCooks
SpiceCooks Posts: 80
edited November -1 in EggHead Forum
We are planning on trying to buy a 12-14 pound pork shoulder to cook and take to a picnic on Friday, or maybe two 6-8 pounders. Since it has been a long time that we have cooked low and slow, is there anyone who can maybe give me an estimation of time for this baby to be pulled off and wrapped in foil to take with us???
Also any ideas on the method?? Pull fat cap back and apply rub then place fat cap back on or what??? Platesetter for drip pan or fire bricks???
Go Sixers!! (Sorry, couldn't resist that.)

· Share on FacebookShare on Twitter

Comments

  • JJ
    JJ Posts: 951
    SpiceCooks,
    Get 2 6-8#ers and look for about 16-20 hrs. If it has a skin cover remove and leave the fat cap on and cook it fat cap up.. Plate setter or just a drip pan will work just fine. For drip pan turn plate setter upside down and make an aluminum drip pan to set on it and put the cooking grid on the legs.
    · Share on FacebookShare on Twitter
  • SpiceCooks
    SpiceCooks Posts: 80
    JJ,
    Thanks for the advice. That is what we were thinking would work. Just wasnt sure about the time. Happy quing!
    · Share on FacebookShare on Twitter

Categories