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

First Cook - Pork Butt

Bepier
Bepier Posts: 22
in EggHead Forum
Hey everyone - been lurking around reading (obsessing) over all the discussion around table builds, temps, accessories, and gadgets.  So, thank you!!  

Table: After a ton of internal debate, I went with 5-6 coats of spar urethane. 


First cook: 10.5 lb bone in pork butt.  

It turned out great, but I barely slept.  Paranoid about hitting dinner for Saturday, I started at 8pm Friday night.  Got my estimated times mixed up though - cooked around 275 with some swings to 290/235, foil wrapped at 160 with some apple juice, hit 200 at 5:30am... doh!  Got to know my thermometer alarm really well - and retired to the couch for the good of my marriage.

Because I was so early, I wrapped in towels and tossed in a cooler for a couple hours.  Shred and cleaned the pork and covered and refrigerated for re-heat before dinner.  It tasted great to me, but I'm looking forward to better timing and fresher results in the future.

I discovered a top/bottom dome gap on the backside near the hinge after this cook, so will try to loosen the hardware and push the dome down.  Luckily saved the hinge / spring locks and spacers.  

Next up, I'm thinking spatchcocked chicken!

Thanks again for all the great info and insight!!

Cumming, GA
· Share on FacebookShare on Twitter

Comments

Categories