Smoked pulled pork this weekend!
Getting ready. 7lb cryovac pork shoulder from Costco + Mesquite rub
Rub on
I'm seeing double! Rubbed, tied, and headed for the Egg.
The Big Green Egg (medium)
Hardwood charcoal lit and ready for pecan wood
They barely fit!
8pm, cover closed, smoke on, temp probe in
12 hours later, ready for wrap and rest in cooler
Pulled, sauced, and ready for NOM NOM NOM
I tell you, the Egg is just crazy expensive, but after having cooked pizza, ribs, steak, chicken, and now pork shoulder, it's worth every penny.
The heat retention, radiation, and temperature control with this thing is just incredible. I've gone through smokers and grills and webers galore, and nothing holds a candle to the Egg.
Once I equilized the temp to 240 degrees last night using the bottom and top air vents, it stayed there for the entire 12 hours. No getting up to add more charcoal!
And it's incredibly efficient. Once you're done, just close the air vents, the lack of oxygen shuts down combustion, and the fire just goes out, leaving the unburned charcoal ready for the next grill session.
I love it.
Gratuitous butterflied chicken shot
Getting ready. 7lb cryovac pork shoulder from Costco + Mesquite rub
Rub on
I'm seeing double! Rubbed, tied, and headed for the Egg.
The Big Green Egg (medium)
Hardwood charcoal lit and ready for pecan wood
They barely fit!
8pm, cover closed, smoke on, temp probe in
12 hours later, ready for wrap and rest in cooler
Pulled, sauced, and ready for NOM NOM NOM
I tell you, the Egg is just crazy expensive, but after having cooked pizza, ribs, steak, chicken, and now pork shoulder, it's worth every penny.
The heat retention, radiation, and temperature control with this thing is just incredible. I've gone through smokers and grills and webers galore, and nothing holds a candle to the Egg.
Once I equilized the temp to 240 degrees last night using the bottom and top air vents, it stayed there for the entire 12 hours. No getting up to add more charcoal!
And it's incredibly efficient. Once you're done, just close the air vents, the lack of oxygen shuts down combustion, and the fire just goes out, leaving the unburned charcoal ready for the next grill session.
I love it.
Gratuitous butterflied chicken shot