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First over night
Comments
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Good luck!
An overnight cook is one of my favorite things to do. I can't eat that much food so I make pulled porks for the local firefighters. You should be close on time but I'm guessing it will be done in 15 hours at 250. Keep us posted. If you are not using a power draft temp controller, bend up a metal coat hanger for a wiggle rod.Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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If you're at 145 grid level on an 8 pounder. I bet a dollar it will be done closer to 10-11 hours than 16 hours.Packerland, Wisconsin
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If you're at 145 grid level on an 8 pounder. I bet a dollar it will be done closer to 10-11 hours than 16 hours.
Agree Choke. With that temp I don't think it will take 2 hrs per lb. 12 hrs at most, would be my guess.
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Yeah, I usually see closer to 1.25 / 1.35 hours per pound at 250 grid level temp.If you're at 145 grid level on an 8 pounder. I bet a dollar it will be done closer to 10-11 hours than 16 hours.
Agree Choke. With that temp I don't think it will take 2 hrs per lb. 12 hrs at most, would be my guess.Packerland, Wisconsin -
nice cook. next time lose the olive oil. You don't need it and it can make your bark softer. Mustard is OK- it's water based and will dry out and let the bark firm up. Oil can emulsify the rub and keep it from getting really firm.
Can't wait to hear the outcome. sounds awesomeKeepin' It Weird in The ATX FBTX -
Just did an 8 pounder at 250 degrees. I pulled it from the egg with internal temperature at 200 degrees. Duganboy nailed it... 12 hours total. It was a great cook. Good luck with your overnight. Get some sleep... trust your egg !
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Have fun, I am doing my first brisket tonight.
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woke up at 5am checked the egg it was holding at 245 and the meat was at 168Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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nice cook. next time lose the olive oil. You don't need it and it can make your bark softer. Mustard is OK- it's water based and will dry out and let the bark firm up. Oil can emulsify the rub and keep it from getting really firm.
Thanks for the tip i didn't know that just read and saw that others have done that , also seems i reached my stall point at 175 been sitting there a while now but still have plenty of time till i need to have it ready
Can't wait to hear the outcome. sounds awesomeLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips. -
If you're at 145 grid level on an 8 pounder. I bet a dollar it will be done closer to 10-11 hours than 16 hours.
past that mark already but instead of the dollar i'll take tips and recipes lolLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips. -
My stall temp must be 159, its been there a couple of hours. Grid temp 228 C'mon Egg---
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11am and the shoulder is at 190 gonna let it go a bit longer since i have timeLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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it's high noon and the temp is at 195 . time to pull it wrap in foil and a towel and into the cooler it goes most likely will rest for 1-2 hours before pulling . my daughter made up a vaunted vinegar sauce , carolina red sauce and a mustard bbq sauce and the old stand by tomato based sauce she also did a no mayo coleslaw with a bite . It's off to my sisters now thanks for looking any tips greatly appreciatedLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Lucky you :-) I increased the temp to 275 and its now at 177 Now it will be dinner not lunch
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I need to buy some squeeze bottles!
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Lucky you :-) I increased the temp to 275 and its now at 177 Now it will be dinner not lunch
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I used to do it as well but figured iutnitnhurt more then it helped. Next time try without and see if the bark firms up even morenice cook. next time lose the olive oil. You don't need it and it can make your bark softer. Mustard is OK- it's water based and will dry out and let the bark firm up. Oil can emulsify the rub and keep it from getting really firm.
Thanks for the tip i didn't know that just read and saw that others have done that , also seems i reached my stall point at 175 been sitting there a while now but still have plenty of time till i need to have it ready
Can't wait to hear the outcome. sounds awesomeKeepin' It Weird in The ATX FBTX -
This was our first overnight cook and will def do again. Have to learn how to plan better as far as cooking time. Can I wrap the pork in foil and let it sit for thirty min? Will it be okay (cool enough) to shred? Its at 183 now so we are passed the stall.
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*It hurt more than it helped......geez this
PhoneKeepin' It Weird in The ATX FBTX -
This was our first overnight cook and will def do again. Have to learn how to plan better as far as cooking time. Can I wrap the pork in foil and let it sit for thirty min? Will it be okay (cool enough) to shred? Its at 183 now so we are passed the stall.
For good "pulled pork" you need to get to the mid 190's-low 200's-no resistance to a probe. That said, you can slice anywhere above the stall point which is where you are. However, just to potentially change things up a bit more-there can be another mini stall of a couple of hours around 190*F. You could tightly wrap in foil and throw back on the BGE to punch it home to the above temps- google "Texas Crutch" as that is the use of foil to finish.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
@lousubcap is one of the masters on this forum, so listen to him. The big lesson is never do a low and slow planning to take it off and serve because it might not be ready AND it is almost impossible to get it done too early because it is so easy to hold.This was our first overnight cook and will def do again. Have to learn how to plan better as far as cooking time. Can I wrap the pork in foil and let it sit for thirty min? Will it be okay (cool enough) to shred? Its at 183 now so we are passed the stall.
For good "pulled pork" you need to get to the mid 190's-low 200's-no resistance to a probe. That said, you can slice anywhere above the stall point which is where you are. However, just to potentially change things up a bit more-there can be another mini stall of a couple of hours around 190*F. You could tightly wrap in foil and throw back on the BGE to punch it home to the above temps- google "Texas Crutch" as that is the use of foil to finish. -
I agree with Dugan on all counts. You can push a butt through the stall if you need to as Cap points out above. It won't hurt the meat at all. You are in good hands and getting the correct advice from "the master" (of what I am not sure) )
@lousubcap is one of the masters on this forum, so listen to him. The big lesson is never do a low and slow planning to take it off and serve because it might not be ready AND it is almost impossible to get it done too early because it is so easy to hold.This was our first overnight cook and will def do again. Have to learn how to plan better as far as cooking time. Can I wrap the pork in foil and let it sit for thirty min? Will it be okay (cool enough) to shred? Its at 183 now so we are passed the stall.
For good "pulled pork" you need to get to the mid 190's-low 200's-no resistance to a probe. That said, you can slice anywhere above the stall point which is where you are. However, just to potentially change things up a bit more-there can be another mini stall of a couple of hours around 190*F. You could tightly wrap in foil and throw back on the BGE to punch it home to the above temps- google "Texas Crutch" as that is the use of foil to finish.Keepin' It Weird in The ATX FBTX -
TY lousubcap! :-) The smaller one reached 195 and I pulled it off the Egg and its wrapped in foil and then a towel and sitting in the cooler waiting on its brother. It smells DEVINE!
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shoot now I need to learn how to flip my pics around
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Okay-never forget-"judgement comes from experience, and experience comes from poor judgement". Thus the school of "hard knocks" comments on a few topics here. And I owe Duganboy for the above >- Let's not forget, all we are trying to do(for the greater part) is help someone out.
And I have no expertise with watermelon tossing
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
You are better off for not having such experience. It's really best left to the mouth-breathing knuckle draggers of this world like meOkay-never forget-"judgement comes from experience, and experience comes from poor judgement". Thus the school of "hard knocks" comments on a few topics here. And I owe Duganboy for the above >- Let's not forget, all we are trying to do(for the greater part) is help someone out.
And I have no expertise with watermelon tossing
As far as helping out others from your school of hard knocks.....that's a pretty good school my friend. Sign me up.Keepin' It Weird in The ATX FBTX -
shoot now I need to learn how to flip my pics around
Look at the file in paint and then rotate it until the picture is right way up. -
let it rest for two hours and then pulled it apart was still extremely warm from sitting in the cooler and turned out to be one of the best i ever made . Was a huge hit first thing to disappear and Cen-Tex right on the money the bark wasn't as firm as other's i've done but on the plus side was a bit easier to break up and mix through the meat also was one of the moistest shoulders i've done should have gotten a egg 8 years ago when i first heard about them.Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Two pics One of the pork butts we made today. It was our first overnight cook. The ribs we did on Memorial Day. The stack method worked great.
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Did you run the temp lines up in the D/W?
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