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Injected and Wrapped Pork Butts - Dr. BBQ Style

KMagnusKMagnus Posts: 114
edited 7:40AM in EggHead Forum
Got my BGE @ 2009 Eggtoberfest and won the 4-set of Dr. BBQ's cookbooks. These Boston Butts were cooked using the subject recipe from the 'Big-Time Barbecue Cookbook'.

Started by injecting both with Big Pig Pork Injection





Next, I liberally coated both with Big-Time Barbecue Rub



I let them chill out in the fridge before placing them into my large BGE stabilized at 235. The dome temp varied between 235 and 250 during the main cooking time, but I pulled them after 9 hours (approximately 160F), wrapped them in foil and returned them for another 3 hours. Here they were before I pulled and wrapped.



Pulled them at 195F internal, wrapped them in another layer of foil, then towels and put them in a cooler since I finished ahead of schedule. I pulled them from the cooler and pulled after 3 hours, but only have pictures after unwrapping since my SD card maxed out and I didn't have time to unload/reload.





The meat was the juiciest, tenderest I've ever cooked. I'll continue trying different methods and recipes, but this one goes down in the keeper column for me.

Comments

  • 2Fategghead2Fategghead Posts: 9,623
    KMagnus, Sounds like you had a great time smoking you butt. Your post goes along like you have pic's but I don't see any. Anyway i'm glad you had a successful cook and keep posting. :) Tim
  • 2Fategghead2Fategghead Posts: 9,623
    KMagnus, Here is a post on how to post pic's on this forum using http://photobucket.com/. :) Tim

    How to post a picture on the forum from Photobucket - http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=687889&catid=1
  • drbbqdrbbq Posts: 1,152
    Congrats! Glad you enjoyed the recipe.
    Ray Lampe Dr. BBQ
  • KMagnusKMagnus Posts: 114
    Sorry - I used the HTML link instead of the IMG - only my second time posting pics and I 'though' I remembered.

    Got my BGE @ 2009 Eggtoberfest and won the 4-set of Dr. BBQ's cookbooks. These Boston Butts were cooked using the subject recipe from the 'Big-Time Barbecue Cookbook'.

    Started by injecting both with Big Pig Pork Injection

    IMG_1140.jpg

    IMG_1142.jpg

    Next, I liberally coated both with Big-Time Barbecue Rub
    IMG_1145.jpg

    I let them chill out in the fridge before placing them into my large BGE stabilized at 235. The dome temp varied between 235 and 250 during the main cooking time, but I pulled them after 9 hours (approximately 160F), wrapped them in foil and returned them for another 3 hours. Here they were before I pulled and wrapped.

    IMG_1153.jpg

    Pulled them at 195F internal, wrapped them in another layer of foil, then towels and put them in a cooler since I finished ahead of schedule. I pulled them from the cooler and pulled after 3 hours, but only have pictures after unwrapping since my SD card maxed out and I didn't have time to unload/reload.

    IMG_1157.jpg

    IMG_1158.jpg

    The meat was the juiciest, tenderest I've ever cooked. I'll continue trying different methods and recipes, but this one goes down in the keeper column for me.
  • KMagnusKMagnus Posts: 114
    Thanks for the link! Looks like the re-post has the pics I intended in the first post.
  • KMagnusKMagnus Posts: 114
    Easy to follow - good choice of ingredients - what's not to like when you end up with lip smackin' goodness when all is said and done!
  • 2Fategghead2Fategghead Posts: 9,623
    Glad to help and I enjoyed your pic's. Looks like another great success story. Tim
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