New xl BGE, brick is a work in progress. Don’t tell r/masonry not done yet. I’m pumped to start trying some of the stuff you all post here but rn I need advice so I don’t eff this up.
Haven’t done a long smoke, really have only grilled on it twice. Doing two 15lb shoulders from Costco for about 40 ppl for pulled pork. Was thinking to start at 5pm (?) the day before hope to have it done by 5pm Sat. 225F until 145F, wrap until 205F. Lots of coals. Deflector. Will have WiFi temp probes. Considered the egg genius but out for now. Hoping to get any extra last minute tips! From seasoning methods to timing, anything you think I should know!
by JoaqTheLine
12 Comments
Nice set up. What size egg is that?
My first piece of advice is 30ish of pork for 40 people is a lot! Are these going to be sliders/sandwiches? Will there be sides, drinks, and desserts? .75lb PP seems like a lot. Personally I’d make it easier by cutting it to 20lbs. Then again, I’ve never cooked for 40 people so I understand the desire to be over prepared. Also, can also vacuum seal and freeze leftovers for delicious pulled pork in the future.
To keep temps low both bottom and top vents should only be open a sliver.
If you’re done cooking earlier than planned just do a hot hold in the oven at about 170 until it’s time to pull apart and serve.
I don’t like binders, and love the meat church Honey Hog seasoning for pork. Just cover it up liberally with seasoning on all sides.
Finally, pick out some good beers and keep them cold. When sitting g outside drinking beers all day remind your wife you’re busy cooking and preparing for dinner for 40. It’s hard work, someone’s gotta do it.
Most people eat 1/2 pound of meat if that’s their principle meal. I’d cut one of those boys in half and save it for a Sunday lonely day
225 is pretty low/slow. I usually go 250-275 which means you can start early morning instead of staying up all night. I dont think that much lower/slower would make a noticeable difference, but you do you!
>Doing two 15lb shoulders from Costco for about 40 ppl for pulled pork.
I think you have two “twin packs”, meaning (4) butts around 7# each. Are you planning on injecting? Don’t over-season like so many TV cooks do, unless you want a really heavy bark. But honestly with 40 guests, be gentle with all the flavors… especially smoke.
For the cook, use your natural senses and just pay attention to fire control, don’t over-smoke, and spray if something looks dry. 225° is too low to manage easily…, go for 250° to 275° for the first 4 to 6 hours, you can always back off later. Wrap if you need to.
Watch the color of the meat, and use a toothpick to judge tenderness. These butts are around 12 hours in and have a great color. If you want a heavier bark, just keep an eye on it as sugar can burn.
[https://i.imgur.com/SBs1f.jpg](https://i.imgur.com/SBs1f.jpg)
[https://i.imgur.com/gIWzt.jpg](https://i.imgur.com/gIWzt.jpg)
I recommend breaking down the muscle groups into super tender chunks, if you pull it into strings / strands it will dry out faster. Add some juice from the foil to keep it moist. And serve some sauce on the side.
[https://i.imgur.com/cRDeu.jpg](https://i.imgur.com/cRDeu.jpg)
I cooked my first pork shoulder two weeks ago and discovered the “stall”. The meat stalled for 3 hours at 150 but I pulled it out once it reached 203 and let it set. It turned out to be delicious! Jjet be patient!
Wow, awesome set up! Try everything, take notes, use a half place setter for temp controls and enjoy failure/learning!
Cook at 250-275. Before your guests arrive, shred and vacuum pack ten 1 pound bags. Label them $25 each and refrigerate. When a guest goes for a cold beverage later, they will happily purchase. It helps pay for new #eggcessories.
Cutting back the weeds so there was some working space comes to mind.
Google “Elder Ward Big Green Egg.”
Are those cooking setups on either side?
Low and slow 🤙🏾