newbie wanting to cook boneless leg of pork

flatpanel60

Just got my green egg two weeks ago and am having fun. Might have cut off more than I can chew but have a boneless leg of pork that I want to cook for pulled pork on July 4th. Would appreciate any input in terms of length of time ( it is 18 pounds) and at what temperature.

Really have enjoyed site and learning a lot!!!

civil eggineer

The leg would contain a Boston Butt and a Picnic. I believe the picnic has less fat so will probably cook a little faster. I would use 2 hrs/lb to give a little leeway and allow for wrapped cooler time if done a little early. That is gonna be one long cook. I would start out with a case of PBRs on ice and camp out. :laugh:

egginator

Start the night before. Fill the egg up with lump to just above the fire box. If you want, you can sort the lump and put the big stuff on the bottom. Light the lump in at least three places around the middle top of the pile. Light the fire at about 9 PM or so, let the smoke clear and the egg get real stable at 250 dome temp. You'll want to add your wood chunks and plate setter legs up of course. Rub that hunk o meat with yellow mustard and your rub. Add extra turbinado sugar of you want. tie it up with butchers twine. ball up 3 or four wads of tin foil to use as spacers between your drip pan and the plate setter. Put the foil balls on the plate setter, the drip pan on the balls, the grid on the plate setter and the pork on the grid. Close the lid and monitor the temp until 11 or 12. It should stay rock solid at 225-250. the bottom vent should be about 2 credit cards and the top vent should be just cracked a hair with the small middle vents all open. go to bed. wake up at 5 am and check temp. It will still be at 250. go back to bed and wake up at 8. Check the egg. After a while the meat will get to 195-200. Take off egg, wrap in tin foil twice. wrap in news papers, and put in the chest with more news papers or towels. When ready to serve, take from ice chest and pull.

There's lot of support here, just keep asking

Ed

Fire Walker

Egginator is absolutly right just one additional point. Is that a cryo pak with two pieces = 18 lbs. or is that one big piece of meat, if its two pieces that would greatly reduce cooking time.
FireWalker

flatpanel60

Thnaks so much for everyones help. Gave me a lot to think about. Let you know how it goes on the 4th!!