Tilted Forum Project Discussion Community  

Go Back   Tilted Forum Project Discussion Community > Interests > Tilted Food


 
 
LinkBack Thread Tools
Old 05-23-2011, 07:21 AM   #1 (permalink)
Junkie
 
Borla's Avatar
 
Pork shoulder smoking on the Big Green Egg today.

Today I am working from home, so I'm able to throw some pork on for pulled pork tonight. This is a 5.5lb shoulder that I threw on about 15 mins ago.








As the BGE is new as of last Friday, this is my first real test of it's smoking ability. I'll keep you posted how it goes.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-23-2011, 10:13 AM   #2 (permalink)
Eat your vegetables
 
genuinegirly's Avatar
 
Super Moderator
Location: Arabidopsis-ville
Oooo- the adventure begins!
__________________
"Sometimes I have to remember that things are brought to me for a reason, either for my own lessons or for the benefit of others." Cynthetiq

"violence is no more or less real than non-violence." roachboy
genuinegirly is offline  
Old 05-23-2011, 11:28 AM   #3 (permalink)
Junkie
 
Borla's Avatar
 
Four hour update pic:




This thing is incredibly easy to keep a constant temp on. I am absolutely impressed.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-23-2011, 12:44 PM   #4 (permalink)
Junkie
 
eribrav's Avatar
 
Location: upstate NY
Hey no peeking!
What temp are you going to cook it to, and how are you going to serve it?
Oh, and what time should we be over for dinner?
eribrav is offline  
Old 05-23-2011, 12:57 PM   #5 (permalink)
Junkie
 
Borla's Avatar
 
Quote:
Originally Posted by eribrav View Post
Hey no peeking!
What temp are you going to cook it to, and how are you going to serve it?
Oh, and what time should we be over for dinner?
That was the first time I opened the lid since I put it in, promise!!


I used a homemade rub that I put on last night. I took it out of the fridge a couple hours early this morning so it could come closer to room temp. I threw it on the BGE once the temp was over 200*. I've kept it between 225-250* all day, I'd say the average has been 240-ish.

Here in the next hour or so I will put a temp probe in it (I have a remote one so I can put it in the meat and leave it there with the lid closed) and see where it's at. My goal is to pull it off after about 8 hours. I'll wrap it in foil and let it rest for 30 mins or so, then shred it up to make pulled pork sandwiches with.

My wife likes eating hers on a bun with cole slaw heaped on top. I usually put just a small bit of Sweet Baby Ray's BBQ sauce on mine too, but it usually doesn't need it.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-23-2011, 03:35 PM   #6 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
Those Kamado grills are awesome. I got to see a very large one in action at a recent demonstration. I wish I had a backyard in which I could keep one.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 05-23-2011, 05:48 PM   #7 (permalink)
Junkie
 
Borla's Avatar
 
This one is painfully easy to keep the temps consistent. I already love it.



The shoulder is taking a bit longer than expected. To get it "barely done" it needs to be 160*. Ideal is around 190-195*. Right now it's in the upper 160s and it's been 9 hours. I could take it off if I wanted to, but I'm going to try to starve another hour or so to help it get a bit more tender.

---------- Post added at 08:17 PM ---------- Previous post was at 07:20 PM ----------

Ok, I pulled it a few minutes ago. It was in the low 180s. It's now been resting for a bit over 10 mins. A touch more and I'll start pulling it and see how it is.


From seconds before I pulled it off the smoker:



---------- Post added at 08:48 PM ---------- Previous post was at 08:17 PM ----------

This stuff was freaking awesome.












It was so most I could barely believe it. You can see there was a nice smoke ring. I sliced it against the grain and it was almost falling apart. It took no effort at all to pull it apart by hand (though my finger tips were a bit toasty!). My wife's favorite BBQ dish is pulled pork and she immediately declared it the best she'd ever had. Maybe she was being biased because she was starving too, but I do have to say that it was an overall success. I can't wait to do another one with even better planning and learning from this experience.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-23-2011, 06:16 PM   #8 (permalink)
Riding the Ocean Spray
 
BadNick's Avatar
 
Location: S.E. PA in U Sofa
Borla,

I am enraptured! That is heavenly! Congratulations and continued good cooking with that thing.

(ps: hate to put in a "commercial plug" but I don't work for this group within our company, I'm in the industrial side of the business ...but the BBQ guys play with all sort of smokers all day for a living since they make controls to help achieve perfection. Luckily we get to eat the experiments. You might be interested to see Home
BadNick is offline  
Old 05-23-2011, 06:28 PM   #9 (permalink)
Junkie
 
Borla's Avatar
 
Quote:
Originally Posted by BadNick View Post
Borla,

I am enraptured! That is heavenly! Congratulations and continued good cooking with that thing.

(ps: hate to put in a "commercial plug" but I don't work for this group within our company, I'm in the industrial side of the business ...but the BBQ guys play with all sort of smokers all day for a living since they make controls to help achieve perfection. Luckily we get to eat the experiments. You might be interested to see Home
I actually came across that website this morning and saw those. Pretty interesting. I want to get some more experience with long cooking time on this thing before I decide, but I contemplated ordering one this morning.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-23-2011, 06:39 PM   #10 (permalink)
Riding the Ocean Spray
 
BadNick's Avatar
 
Location: S.E. PA in U Sofa
If you decide to do it, before you pay full price PM me and I'll try to get you a discount

Another good thing is to go to a local cook-off competition where you might see them in action before you decide to buy.
BadNick is offline  
Old 05-24-2011, 06:29 AM   #11 (permalink)
Junkie
 
Borla's Avatar
 
Quote:
Originally Posted by BadNick View Post
If you decide to do it, before you pay full price PM me and I'll try to get you a discount

Another good thing is to go to a local cook-off competition where you might see them in action before you decide to buy.
Awesome! Thanks for the offer, if/when I get that serious I will take you up on it! An that's a good tip about seeking local competitions to check things out.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-24-2011, 05:33 PM   #12 (permalink)
Junkie
 
Quote:
Originally Posted by Borla View Post
....It took no effort at all to pull it apart by hand (though my finger tips were a bit toasty!). My wife's favorite BBQ dish is pulled pork and she immediately declared it the best she'd ever had. Maybe she was being biased because she was starving too, but I do have to say that it was an overall success. I can't wait to do another one with even better planning and learning from this experience.
Save your fingers! These are the absolute best for pulling pork. My dad used to sell them at our family's hardware store. Also great for turkeys and any big roast.
Amazon.com: Bear PAWS Meat Handles: Kitchen & Dining Amazon.com: Bear PAWS Meat Handles: Kitchen & Dining

Lindy
Lindy is offline  
Old 05-25-2011, 04:49 AM   #13 (permalink)
Soaring
 
PonyPotato's Avatar
 
Location: Ohio!
You might be interested in this: USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 ºF

And this: Fattie Piston BBQ

Since I haven't had breakfast, I need to close this thread now.. it's making me too hungry.
__________________
"Without passion man is a mere latent force and possibility, like the flint which awaits the shock of the iron before it can give forth its spark."
— Henri-Frédéric Amiel
PonyPotato is offline  
Old 05-25-2011, 10:40 AM   #14 (permalink)
Junkie
 
Borla's Avatar
 
Quote:
Originally Posted by Lindy View Post
Save your fingers! These are the absolute best for pulling pork. My dad used to sell them at our family's hardware store. Also great for turkeys and any big roast.
Amazon.com: Bear PAWS Meat Handles: Kitchen & Dining

Lindy
That's actually not a bad idea.

Quote:
Originally Posted by PonyPotato View Post
You might be interested in this: USDA Revises Recommended Cooking Temperature for All Whole Cuts of Meat, Including Pork, to 145 ºF

And this: Fattie Piston BBQ

Since I haven't had breakfast, I need to close this thread now.. it's making me too hungry.
Yeah, with pulled pork the temp is not about it being done enough to be safe, but about it being done enough to be tender and pull apart nicely. If you are going to slice it and eat it you can pull it at much lower temps. For pulling you need it nice and tender, while also making sure you don't dry it out.


And yes, I've been tempted to smoke a fattie as well.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
Old 05-25-2011, 04:33 PM   #15 (permalink)
Getting it.
 
Charlatan's Avatar
 
Super Moderator
Location: Lion City
Borla, the good news on the FDA thing is that the temperature they recommend has come *down*. They used to expect people to over cook their meat.
__________________
"My hands are on fire. Hands are on fire. Ain't got no more time for all you charlatans and liars."
- Old Man Luedecke
Charlatan is offline  
Old 05-26-2011, 01:21 PM   #16 (permalink)
Junkie
 
Borla's Avatar
 
Quote:
Originally Posted by Charlatan View Post
Borla, the good news on the FDA thing is that the temperature they recommend has come *down*. They used to expect people to over cook their meat.
Yeah, I saw that. For smoking, that won't change anything, because you are hitting the higher temps on purpose so the meat pulls apart nicely.

For regular grilling, or most other types of cooking, that definitely impacts things. Though to be honest, I always cheated a little on pork anyway.
__________________
Coimhéad fearg fhear na foighde!!!!
Borla is offline  
 

Tags
big, egg, green, pork, shoulder, smoking, today

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -8. The time now is 02:40 PM.

Tilted Forum Project

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
Search Engine Optimization by vBSEO 3.6.0 PL2
© 2002-2012 Tilted Forum Project

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119 120 121 122 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 140 141 142 143 144 145 146 147 148 149 150 151 152 153 154 155 156 157 158 159 160 161 162 163 164 165 166 167 168 169 170 171 172 173 174 175 176 177 178 179 180 181 182 183 184 185 186 187 188 189 190 191 192 193 194 195 196 197 198 199 200 201 202 203 204 205 206 207 208 209 210 211 212 213 214 215 216 217 218 219 220 221 222 223 224 225 226 227 228 229 230 231 232 233 234 235 236 237 238 239 240 241 242 243 244 245 246 247 248 249 250 251 252 253 254 255 256 257 258 259 260 261 262 263 264 265 266 267 268 269 270 271 272 273 274 275 276 277 278 279 280 281 282 283 284 285 286 287 288 289 290 291 292 293 294 295 296 297 298 299 300 301 302 303 304 305 306 307 308 309 310 311 312 313 314 315 316 317 318 319 320 321 322 323 324 325 326 327 328 329 330 331 332 333 334 335 336 337 338 339 340 341 342 343 344 345 346 347 348 349 350 351 352 353 354 355 356 357 358 359 360