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Author Topic: My Big Green Egg  (Read 1633 times)

Offline Jeepster1407

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Re: My Big Green Egg
« Reply #12 on: June 18, 2017, 09:17:11 PM »
Killin' it!


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Most LCOG Builds are like a fat girl in Yoga Pants, just cause it fits doesn't mean it works...

Offline flashover101

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Re: My Big Green Egg
« Reply #13 on: June 19, 2017, 08:19:26 AM »
Mike's Boston Butt:

8 oz. molasses
12 oz. pickling salt
2 quarts of bottled water
6 to 8 pound Boston Butt

Combine above ingredients in a non-aluminum bowl so that meat is submerged and brine for at least 12 hours in refrigerator.
Remove from brine and add your favorite rub and let sit for another 6 hours.
Slow cook at around 250 degrees with Egg-deflector plate installed.  You'll want the internal meat temperature to reach 165 degrees.
I used Peach Wood chunks layered throughout the wood charcoal. Remember, to cook low and slow you'll need the charcoal to the top of the inner shell. I don't usually soak the chunks and you shouldn't have to add more during the cooking. Too much smoked flavor isn't good...I also don't spend time scraping the interior of the Egg because all the previous cooks add more flavor to each additional cook (charred goodness!). During the cooking process, I will usually baste with Carolina Red basting sauce that I make from scratch.

Remember, if you're lookin' you ain't cookin!

Enjoy!!



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Mike
2014 JK

Offline Doug

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Re: My Big Green Egg
« Reply #14 on: June 19, 2017, 08:29:18 AM »
Nice.  I like the brine.  Have to try that.

Unwrapped for the entire cook?  I always wrap for the 2nd half and it improved my results consistently.

Online tcdawg

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Re: My Big Green Egg
« Reply #15 on: June 19, 2017, 08:53:37 AM »
you pull your Boston Butt at 165 internal temp?

Offline Doug

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Re: My Big Green Egg
« Reply #16 on: June 19, 2017, 09:41:23 AM »
you pull your Boston Butt at 165 internal temp?

Wow I read right past that.

Is this for a slicing Butt?  I know slicers often cook to 165.

Most cook to 195+.

Offline flashover101

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Re: My Big Green Egg
« Reply #17 on: June 19, 2017, 10:05:24 AM »
you pull your Boston Butt at 165 internal temp?

Wow I read right past that.

Is this for a slicing Butt?  I know slicers often cook to 165.

Most cook to 195+.
You're absolutely correct. My error...190 for pulled pork.


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Mike
2014 JK

Offline flashover101

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Re: My Big Green Egg
« Reply #18 on: June 19, 2017, 10:06:59 AM »
Nice.  I like the brine.  Have to try that.

Unwrapped for the entire cook?  I always wrap for the 2nd half and it improved my results consistently.
I wrap for the last 60 minutes after adding some additional seasoning then unwrap and cool for an hour.


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Mike
2014 JK

Offline flashover101

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Re: My Big Green Egg
« Reply #19 on: July 02, 2017, 02:36:08 PM »
Some basic ribs today with a new gasket!!


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Mike
2014 JK

Offline flashover101

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Re: My Big Green Egg
« Reply #20 on: July 02, 2017, 03:57:11 PM »
And then you find out that friends are on the way...just add more grills!


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Mike
2014 JK

Online Raisinhead

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Re: My Big Green Egg
« Reply #21 on: July 02, 2017, 06:20:56 PM »
And then you find out that friends are on the way...just add more grills!


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Nice! How do you like the minimax?
Jay
2011 JKU

"Sometimes you have to go home now, in order to go big later" - someone that understands life

Offline flashover101

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Re: My Big Green Egg
« Reply #22 on: July 02, 2017, 06:42:40 PM »
And then you find out that friends are on the way...just add more grills!


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Nice! How do you like the minimax?
Love it! Perfect for just a couple of chicken breasts or hamburgers.


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Mike
2014 JK

Offline flashover101

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Re: My Big Green Egg
« Reply #23 on: July 12, 2017, 07:19:17 PM »



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Mike
2014 JK