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

pork roast question

Thing 1
Thing 1 Posts: 12
edited November -1 in EggHead Forum
In the middle of a ten pound picnic and eight pound Boston butt pork roast for pulled pork later this am. Dome temp has been maintained at 230 degrees, for 9 hours. I'm at 165 degrees on both (internal temperature.) This seems to have gone up fairly quickly and at this rate I'm thinking I might reach 200 internal before 12 hours which seems rather quick, but I'm not sure. Will they cook faster because they both have a bone in them or will they plateau soon around this temperature? This is my first pulled pork experience.[p]Thanks,
Vic in UT
· Share on FacebookShare on Twitter

Comments

Categories