New to egg cooking Frist pulled pork

Bodean · February 2010

Started at 9am Grill temp 250, weight of pork on package 12.3 lb It is a boneless shoulder and is in 2 big pieces. Have read a few post on time an temp. Some say cook to 190 degrees. Book says pork is welldone at 160 degrees.For time just stick a meat probe in and cook. If I could figure out how to put pictures on here I would. Please help with the meat probe I don't think I have it in deep enough, the meat is already at 110 and 116, grill is 240. Thanks Guys

WingRider · February 2010

The tip of the temp probe should be as close to the center of the piece of meat as possible.

You definately want to cook the sholders to 195 to 200 degrees for fall apart tenderness.

For pictures, you want to set up an account on photobucket (the free one), save your pictures to that account. Once you have saved the pictures to photobucket, mouse over the picture and a dropdown list should appear, hi-light the img address and save, then go to your post here and paste the img address.

That is the quick and dirty that I have used in the past.
HTH

Donwon9999 · February 2010

160 is for pork if you are going to slice it.
190 is if you want to pull it.

I have found the internal temp will raise quickly but then flatten out.

If you want to pull the pork it will have to cook longer to melt the fat cap into the meat!!

Decide what you want then cook accordingly. Either way is great on the green egg!!

Wanabe · February 2010

One thing to add, after pulling at 195 to 200 wrap the shoulders in two layers of foil and wrap them in bath towels, place them in a warmed cooler for a couple of hours before serving. That is where the magic happens.

Bodean · February 2010

http://i870.photobucket.com/albums/ab266/Bodean500/Green egg/2009003.jpg

Bodean · February 2010

IMG]http://i870.photobucket.com/albums/ab266/Bodean500/Green egg/2009001.jpg[/IMG]
Thanks for all the help. I think I have put some pics on here now . See what you think?

Bodean · February 2010

http://i870.photobucket.com/albums/ab266/Bodean500/Green egg/2009001.jpg
Sorry about the last photo I think the copy and paste link works better than the IMG. not sure but thinks anyway

WingRider · February 2010

to post your picture on your post:
mouse over picture click on img code and copy, go to post and paste and your picture should showup on post as shown below.

Bodean · February 2010

Moused over image, left click, copy and paste to post , then when I preveiwed it, I see no image, just a link. Second try.

Bodean · February 2010

Meat is already at 142. In 3 hours cooking
time at 240. Thanks for your help you are whiz

Bodean · February 2010

Well it's done,12 hours to cook meat temp 195. Removed and wrapped in foil and placed in towel in cooler. Not sure what that for or how long to leave it there orhow I can leave it ther with out it going bad. alittle help on that would be great. Thanks guy you are great

Bodean · February 2010

New to egg cooking Frist pulled pork

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