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your butt is merely at a plateau and may stay there for 3 or 4 hours. Once it passes through that stage the temp will gradually rise. Personally I prefer to hit a finished range of 197 to 200° internal and then it rest for at least 30 minutes before pulling. BTW what is your dome temp?
How do I decide to pull a pork shoulder at 195 versus 210? ... Bring Egg temp down to about 200* and put ...
There is no best way to cook pork shoulder. Pork shoulder can be cooked in varying ways to great results. Setup for an indirect cook. Egg temp somewhere between 225-375º. Add some salt to the pork and cook until tender (normally 195-205º). Anything after that is personal preference. Approximate cooking times for pork butt/shoulder:
Put the pork butt on the LGE (indirect - 275 dome temp) at 8:50 am and it hit 195 degrees internal at 6:15 pm. Pulled the meat off the egg and wrapped in HDAF and a towel for about 50 minutes in a cooler.
Salt and pepper heavily a Boston Butt Pork Shoulder. It makes a juicy tender cut!Heat your Green Egg Grill to 220 to 250 degrees. Cook the pork shoulder real slow until meat temperature gets to 195 to 200 degrees. The grill's temperature can go up and down, so this requires babysitting.
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To my knowledge, at least in central Alabama, a Pork Butt or Boston Butt is not the same as a Pork Shoulder. The Shoulder is actually the lower section of the pigs front leg. It generally has a short section of the lower leg bone showing. It is below the butt section.
Depends on where your 235* was reading. 235* dome temp, your pork temp will really crawl as you get closer to target temp. 235* dome is lower at cooking level. Plus, maybe your gauge is off by another 5-10 degrees. Now your cooking closer to 200* at your butt level.
Ofcourse, your dome temp needs to be 250-270° since it would take a much longer time to reach an internal temp of 200° if your dome temp was also 200°. Many start out low (225°) and bump up the dome temp around 170-180° internal to get it up to the 195-200° goal.[p]enjoy[p]
Cooking indirect at grid temp of 250/260 and dome temp of 270/280, and when it hits 160F I'll wrap, expecting it to take 1h per lb. Wrap with foil, and will keep ambient same 250/260 on grid, taking it to 205F internal (check with probe), expecting it to take another 0.5h per lb to reach target temp.