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Set the EGG for indirect cooking at 275°F/135°C using hickory and cherry smoking wood for flavor. Put the butt in the EGG and cook until the internal temperature is 160°F/71°C; this should take 6 to 8 hours. Lay out a big double piece of heavy duty aluminum foil and put the pork butt in the middle.


Mama's Barbecue Sauce Instructions. Heat the butter in a medium saucepan over medium heat. Add the onions and simmer until soft and melted, 5 to 7 minutes.


Typically I pull my butts off the Egg when they reach 195-200. I try to cook my pork butts (always bone in) at 225 or 250 for 1 to 1.5 hours per pound. I monitor my long cooks using either my Thermoworks Smoke thermometer or one of the Thermoworks Dot thermometers. Pork Butt Preparation? Pork butts can be prepared any number of ways – but if ...


Double-cut pork chops stuffed with cornbread dressing and topped with poblano cream. Glazed Pork Belly with Sweet Potato. Succulent pork belly paired with sweet potatoes creates a flavor profile unlike another. Cedar Planked Pork Chops. Succulent pork chops prepared on cedar planks. Bacon Weave Pork Tenderloin.


Season the pork again right before you put it on the Egg for some extra flavor. My first pulled pork cook lasted 17 hours! You can’t have your fire going out, so don’t skimp on the charcoal. In fact, I recommend cleaning the entire Big Green Egg out and put fresh charcoal in. I used an entire 9 lb bag for my first pork shoulder.


Note: This post is a part of the Big Green Egg Series, a deep dive into the popular Kamado style grill and all that it offers. Follow along on this adventure if you have ever been curious about getting an Egg or want to better understand how to get the most out of your Egg. The gateway to BBQ meat. Pulled pork! Now that you have the Big Green Egg, your entry into BBQ just got a whole lot easier.


Egg Setup Pre soak a handful of hickory chips. When the EGG is up to temperature and you are ready to start cooking drain the water from the wood chips remove the plate setter and sprinkle the wood chips in a large circle on the charcoal. Method Pat the shoulder dry of any moisture Mix the dry rub ingredients together in a bowl and add to the meat, thoroughly rubbing into the surface with your fin


Back in November of 2012 I decided to cook 5 pork butts on my XL Big Green Egg at once, 40 pounds in total!!! I called it my Pork Butt Project 2012. My goal at the time was to cook enough pulled pork to get Jackie and I through the the onslaught of Pot Luck dinners we would be going to in December.


It needs no further modification and will long live as my standard pulled pork recipe. Big Green Egg Pulled Pork: Kansas City Style. Like all great barbecue there is no easy way to great taste. It’s not as simple as throwing some meat on a flame then eating it. This recipe has several components that all work together to make this masterpiece:


Stabilize EGG at 250°F/121°C, and wait 20 minutes or more until smoke is thin with a light smoky aroma. Place seasoned pork butt on grid, fat cap down. Cook for approximately 8 hours, or until outside crust (bark) is caramelized and firm. After 8 hours, or when the meat reaches 170°F/77°C internal temperature, double wrap the butt in heavy ...