Pulled the trigger on a Big Green Egg

[jlupacch]

First Cook

Cooked to 190 degrees. Took 14 hours at about 225. Had a little trouble keeping the temp where I wanted it but came out great in the end. Also did corn on the cob wrapped in foil.

 

[phylodog]

Found out at 11:00pm last night that we had guests coming over for dinner this afternoon. The only thing sufficient and on hand was another pork loin so I thawed to overnight, brined it in salt, molasses and granulated garlic for a few hours this morning then rubbed it down with a thin coating of mustard followed by a dry rub I picked up at Ace Hardware. Hope it turns out well. I've got a head of garlic roasting in the foil to the right, it'll make for some tasty mashed potatoes.

 

[Mike Grasso]

Be there in 20...

 

[Rookie]

Have you tried TexasBBQrub.com yet? Their rub is amazing. I've got three baby backs and four racks of dino bones ready for tomorrow...

 

[phylodog]

Turned out pretty well, didn't hear any complaints and most went back for seconds.

 

[chezuki]

Turned out pretty well, didn't hear any complaints and most went back for seconds.

How was the texture? I love smoking the leaner cuts, but sometimes they can be a little dry or chewy. I'll usually smoke pork tenderloin hot and fast to about medium so it's still juicy.

 

[phylodog]

I smoke them at 350* and pull them at 140*, never had one come close to drying out. This is the first time I tried brining one, I don't think it accomplished much.

 

[jlupacch]

Looks Good. What rub did you use?

 

[phylodog]

I couldn't tell ya, bought it at Ace Hardware this morning and used the entire (small) bottle so it's in the bottom of the trash can. It was decent but not that dissimilar to others I've bought and tried.

 

[Hexlobular]

Yep. It's a blend of art and science.

Timing and temperature are both second to texture in the grand scheme. You can get a butt to 195 in 3hrs, but it "ain't done 'till it's done". It has to be at temp long enough to break down the collagen and connective tissue.

I smoke butts between 230° & 250° and I'll check them after 12hrs, but they're usually not ready until 14-15hrs.


But what do I know, I don't even own a BGE.

This is exactly right. It's all about the temperature, not the time. I do butts at 225~245 with my own rub. There's no hurry, especially since smoking requires lots of beer drinking -err, staying outside to monitor the temps. I use split apple wood and lump in mine, and it's always worth the wait.

 

[Mike Grasso]

Need I say anymore....

 

[jlupacch]

When's the first cook?

 

[Caleb]

mind me asking how much?

 

[Mike Grasso]

We move in on July 14th!

Got some discounts, bought a bunch of stuff but just the egg was over a grand.

 

[Archerguy1]

Friend of mine has one , awhile back he smoked some ribs over charcoal and apple wood then added BBQ sauce for the last hour , best ribs I have ever had and I use to eat Montgomery Ribs in Cinti. quite a bit when I lived there, this Green Egg puts them to shame

 

[Mike Grasso]

All moved in.
Table on it's way, once I get that, anyone close by that can give me some pointers on setting it up?

Mike

 

[Indy-Mike]

Sure, I'm just down the road for you. Sent me a pm and we'll figure out a time

 

[phylodog]

I'd be happy to help as well

 

[Mike Grasso]

It's here! slid it into the cart. Didn't have a torque wrench that went down to 10lbs though.
Waiting on you guys!

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