The PERFECT FIRST COOK on a Big Green Egg | BGE Pulled Pork

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What should I cook first in my new Big Green Egg? That is the number one question that we hear when someone gets a new ceramic kamado cooker. Although the options are limitless as to what can be made on a kamado grill, our standard answer is always "pulled pork." Pulled pork is a great way to start because it is very forgiving if something goes wrong and is an easy and delicious way to start. If you have temperature fluctuations, flare ups, fire dying or any of a number of things that can go wrong, a smoked pork butt will be a safe cook to deal with these challenges. The end result will still be a juicy and flavorful meal that will have you feeling like you have been a pitmaster for years! So go out and get yourself a Boston Butt, fill the grill with FOGO and get smoking!
#BigGreenEgg #BBQ #PulledPork
Find the full recipe and blog here: www.fogocharcoal.com/blogs/co...
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Follow these links to find out more about the products we used here:
FOGO Super Premium Charcoal- www.fogocharcoal.com/collecti...
FOGO "The Rub"- www.fogocharcoal.com/products...
Leather Knife Roll- www.fogocharcoal.com/collecti...
Kai 12" Slicer Knife- - www.fogocharcoal.com/collecti...
Kai Pro 7" Santoku Knife- www.fogocharcoal.com/collecti...
Kai Pro Boning Fillet Knife- www.fogocharcoal.com/collecti...
Blazaball- www.fogocharcoal.com/collecti...
FOGO Fire Starters- www.fogocharcoal.com/products...
JJGeorge Grill Torch- www.fogocharcoal.com/collecti...
FOGO American Flag cutting board- www.fogocharcoal.com/collecti...
Crisbee Cutting Board Cream- www.fogocharcoal.com/products...
Crisbee Cast Iron Seasoning- www.fogocharcoal.com/products...
Duck Fat Spray- www.fogocharcoal.com/collecti...
Barrel Proof Bourbon Barrel Smoking Wood Chunks- www.fogocharcoal.com/collecti...
Meater Thermometer- www.fogocharcoal.com/collecti...
ArteFlame Inserts- www.fogocharcoal.com/products...
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00:00 Pulled Pork on a Big Green Egg
00:37 What is pork butt and how do I cook it?
01:18 Using a binder
01:35 seasoning the pork butt
01:45 The Meater Wireless Thermometer
02:04 Cooking Temperatures
02:26 Thermometer Placement
02:58 Smoking Woods
03:15 Which Charcoal should I use?
04:00 Indirect cooking setup
04:45 Wrap the Meat, Texas Crutch
06:04 The Meat is done cooking
06:25 Resting the meat
07:20 Time to Pull the Pork
09:33 Subscribe, like, comment

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Опубликовано:

28 июн 2024

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Комментарии : 98

@channah64 Год назад

Thanks so much for these videos - they build my confidence! I cooked a pork shoulder today - my very first "not-brisket" thing in the big green egg. So fun!

@FOGOcharcoal Год назад

Hey, that's great, glad you are enjoying the videos!

@lloydzoellner7177 Год назад

Great video, very easy steps for this first time user of the big green and smoking! Completed this cook today and the pulled pork was outstanding! Really enjoy your videos, keep them coming…..

@FOGOcharcoal Год назад

I am so glad that it worked out for you!

@tomallen9179 2 года назад

This is a great episode! Thanks!

@FOGOcharcoal 2 года назад

You're very welcome Tom, so glad you liked it!

@spartacus7646 2 года назад

Awesome thanks Captain Ron!

@FOGOcharcoal 2 года назад

You are very welcome, glad you enjoyed it!

@jasonbrown647 2 года назад

I’m making this today. About halfway through the cook and it’s looking awesome. Thanks for the video

@FOGOcharcoal 2 года назад

That's great Jason, I hope that you enjoy it!

@justintoler1531 2 года назад

Hey Ron. I just made this today for my brother's birthday and it was awesome. I'm a new egger and was so happy to have your advice when the stall happened. The family was really impressed!

@FOGOcharcoal 2 года назад

Hey Justin, that's great, welcome to the addiction. Be careful, BGE's tend to multiply over time!

@chrisw8201 Год назад

Love the video! Made one on Sunday and we’re still using the leftovers and are making nachos right now. Absolutely delicious!

@FOGOcharcoal Год назад

That's fantastic, glad you liked it!

@mickeyweeks2275 Год назад

Hey Capt. Ron! New egg owner, just made this butt. Thanks for the help, you’re awesome! Meat was fantastic with a little bit of South Carolina BBQ.

@FOGOcharcoal Год назад

Thanks Mickey and welcome to the addiction! I'm glad it worked out so well!

@cannonsbbq 2 года назад

That looks fantastic! Pork butt is always what I tell first timers to try as it’s super forgiving and always tastes great.

@FOGOcharcoal 2 года назад

You could not be more right TJ. That is why you are an Egg master yourself sir!

@user-jx5yq5lj8f 11 месяцев назад

Great video. Fire management is a great tip. I learned the hard way to get the coals to a point the smoke is clean to avoid too strong charcoal flavor.

@FOGOcharcoal 11 месяцев назад

Absolutely, It can really make a big difference.

@SaltyTales 2 года назад

Oh mama! That looked DEEELICIOUS! 😀😀😀

@FOGOcharcoal 2 года назад

Thanks my man, our photographer/videographer is the best!

@bradwattleworth7422 2 года назад

Spot on Ron!!

@FOGOcharcoal 2 года назад

Glad you like it Brad!

@Keith80027 2 года назад

Looks oh so good. It been so long since my first time, I have no idea what I did. Pulled Pork is a nice long cook that pays off big time.

@FOGOcharcoal 2 года назад

Haha, I can fully relate my friend!

@marygentry5443 Год назад

Great video! I tried this a couple of days ago for my second BGE cook and it turned out fantastic. I heard you say the bourbon barrel wood would give it great flavor so I added three chunks and the flavor was wonderful. Only problem I had was a wired thermometer that didn't work so I'm going to get a Meater for the next cook. Thanks for all the super info.

@FOGOcharcoal Год назад

That is so great Mary, I am glad that you enjoyed it so much! You're going to love the Meater!

@CptnRon302 2 года назад

This is a great thing to cook first. It is easy and delicious!!!

@FOGOcharcoal 2 года назад

It really is!

@SmokingDadBBQ 2 года назад

So good

@FOGOcharcoal 2 года назад

Yes! Plus, so many uses for the leftovers!

@bassguitarislife3419 Год назад

My first cook on my MiniMax BGE was a beer butt chicken but this will definitely be the next on my list!

@FOGOcharcoal Год назад

Oh man, ya can't beat BGE pulled pork!!! 🎸

@williammunny9206 2 года назад

basic seasoning, the way you made it opens of a world of possibility's w/ the left overs, Pulled tacos, breakfast hash, Hawaiian pizza . . .. dang now I'm hungry

@FOGOcharcoal 2 года назад

No doubt about it. The uses for leftover pulled pork are endless!

@TheRealPunisher 2 года назад

Nachos and quesadillas

@Ray_Here 2 года назад

Great advice. I usually put a large deep dish pizza pan under the grate to help keep the plate setter clean. I also pot water in the pan as I have always thought it helps keep the meat more moist. Your thoughts on my method please? Thank you.

@FOGOcharcoal 2 года назад

I love the pizza pan idea. I don't usually put water when I am doing a pork butt but if you feel that it works better for you then definitely keep doing it. There really is no right or wrong. The only thing that may be a drawback is that it may not allow for the bark to set up well.;

@PrescottGreg Год назад

Love your videos, have followed 3 of them already and I have this one on the grill now. Almost ready for the foil stage. I’m worried though because mine isn’t nearly as crispy on the outside as yours even though the internal temp is 165.

@FOGOcharcoal Год назад

You do not HAVE to wrap at that temperature. You can wait until it has the color that you are looking for. Also, different rubs will develop color differently

@Deezly88 2 месяца назад

Thanks for the great video! I’m going to follow this recipe for my very first smoking attempt this weekend. I have a roughly ten pound bone-in pork butt so I’m guessing it’s going to take a bit longer, but is there anything I should be doing differently aside from that?

@ronmutnjakovic3437 Год назад

I slice the pork into 1” thick slices, then hand shred - makes for a much more tender chew

@FOGOcharcoal Год назад

I like that

@frederickmcgraw6220 Год назад

This is a GREAT

@FOGOcharcoal Год назад

So glad you liked it

@johnmcelreath9406 2 года назад

Love pork on BGE

@FOGOcharcoal 2 года назад

It is really tough to beat!

@stephenatkins443 2 года назад

Ron, I love your videos and I'm heading out to get a bone in pork butt to smoke. Thank you. I do wonder, though, wouldn't it be better to have the wrapped butt turned so the opening of the foil is NOT on the bottom, so the juices don't seep out during and after the cook? Just curious and always looking to learn. Thanks again. I love my BGE.

@FOGOcharcoal 2 года назад

Hey Steven, that is actually a very valid point. It doesn't seem it in the video but it is sealed pretty tightly and really didn't lose much juices at all. It would work great the other way as well. I guess I'm so used to doing my ribs like that that it just carries over for me.

@stonekelrn Год назад

I ran across your Vidio for a Butt I was making for Memorial Day Weekend and is was delicious! It was a big hit for our family! And much easier on me (57 year old female) not new to the BBG. But doing it by myself. So, today July 12, 2022. I have my second Boston Butt out and using the this method once again. I have my BBG ready to light at 7 am (it is a 9 lb Butt) I have a lot of fat so I use mustard base and make my own rub that has an extra kick. It has been a big hit in our family !! Any left over's I vaccum pack and pull out for a quick night dinners!! Thanks ! #FOGO

@FOGOcharcoal Год назад

That's great Kelly, you just made my day!

@junesgirl22 2 года назад

Looks so dang good!! I like your container…. Did you find it on Amazon?

@FOGOcharcoal Год назад

If you mean the container at the end, it is made by Cambro Manufacturing

@ferniec6004 2 года назад

Now I’m cravin’ a pulled pork sandwich. Thanks Ron lol

@FOGOcharcoal 2 года назад

Haha, the perils of watching the FOGO Channel!

@ferniec6004 2 года назад

@@FOGOcharcoal Definitely in my top 5 RU-vid channels! 👌🏼👍🏻

@pete150 2 года назад

Hi Ron. Love the videos. I just got a meater. Today I calibrated the BGE temp using your boiling water video. So, now, the BGE reads 275 but the meater reads 253. Am I right in thinking any recipe should be the BGE temp, and the meater ambient reading is a sanity check? Maybe a meater video is coming up. Thanks, Pete in Dallas.

@FOGOcharcoal 2 года назад

Hey Pete, thanks, I'm glad you are enjoying them. You are always going to get a bit of a difference in temp at the food level and the dome. Remember, heat rises so the dome thermometer being located where it is, will always have a bit of a higher reading. I tend to go off of the dome temp but others may argue to go off of the Meater ambient temp. Both are accurate and both will get the job done.

@pete150 2 года назад

@@FOGOcharcoal Thanks Ron. That was the fastest reply ever. I like I can now monitor the ambient temp on my iPhone without having to go outside every few minutes. Cheers.

@TheSillyKitchenwithSylvia 2 года назад

YUUUMMMMYYYY

@FOGOcharcoal 2 года назад

Trade for some of that tasty turkey you made?

@andycolville2282 2 года назад

This is be my first cook tomorrow. Might be a silly question. Are your temperatures in °c or °f ??? Sorry, asking as I’m from England where we use °c

@FOGOcharcoal 2 года назад

Hello from across the pond! The temps i use are in F°. Good luck, feel free to hit me up if you have any questions. Insta- @cptnron302

@Tony5150RN 2 года назад

How do you get your Meater to transmit without having a phone of tablet near the probe and block?? I bought one a couple years ago and if I don't keep my iPad near it, throughout the cook, it loses connection.

@FOGOcharcoal 2 года назад

It was actually pretty close by.....

@500rattie Год назад

I’m doing this for my first cook on my Large BGE.

@FOGOcharcoal Год назад

Yessss! first, welcome to the addiction. second- this is the perfect first cook. Please, let me know how it turns out!

@500rattie Год назад

@@FOGOcharcoal So far so good. Just wrapped it in foil at 168. It looks incredible

@500rattie Год назад

@@FOGOcharcoal IT IS INCREDIBLE! Bone came out clean. A nice smoke ring. Great flavor.

@melodymaker396 Год назад

Hey Ron, question, do you "spritz" the butt when cooking? I often spritz my shoulder after the first 1 1/2 hours and have lately been thinking of using a mopping sauce to help with keeping the meat moist and adding a tad more flavor. I.e. 50/50 apple cider vinegar and apple juice. I'd like to hear your thoughts on this.

@FOGOcharcoal Год назад

I generally don't do either. I have in the past but just don't seem to notice enough difference.

@PeterShire Год назад

Hey Capt. Ron! The blog recipe step 7 says "Continue cooking the pork until the thermometer reads 203°. (This should also be somewhere around 4 ½ hours as well)" Does this wrapped in aluminum foil phase REALLY TAKE 4 1/2 HOURS???

@FOGOcharcoal Год назад

Hey Pete, you know what, it's actually been a minute since I've cooked one but the short answer is that yes, it can take that long. It could also be quicker. Each one will cook differently

@tpt213 Год назад

Thats what im doing now... BGE#1

@FOGOcharcoal Год назад

FANTASTIC!!!

@johnmcelreath9406 2 года назад

Where to find fogo

@FOGOcharcoal 2 года назад

There is a dealer locator on our website OR, you can order direct from FOGOcharcoal.com. There is free shipping for all orders over $40.

@twd9798 Год назад

what size of pork butt are you using here? I am trying to discern approx. cook time per pound for the egg

@FOGOcharcoal Год назад

I do believe that this was in the 5-6 lb range.

@michaelmooney3452 2 года назад

What’s the weight of this pork butt? Curious on the approximate times for a 7lb pork butt to reach these temperatures

@FOGOcharcoal 2 года назад

There is actually a loink to the recipe in the comments and that says it was about 6 lbs.

@FOGOcharcoal 2 года назад

We hope this helps answer the question! What was the first thing that you cooked in your grill?

@g2skinny 2 года назад

I use butcher paper works great the outside seems better to me

@FOGOcharcoal 2 года назад

Yep, that's cool/ I use it for brisket but still prefer foil for pork.

@g2skinny 2 года назад

@@FOGOcharcoal I still use it once in a while it’s a different texture

@user-mx6te6gn5k 11 месяцев назад

Add a link to your web site.

@FOGOcharcoal 11 месяцев назад

It should be in the video description

@Mrbink01 2 года назад

That is the complete opposite of what you want to do when you wrap in foil. You want the seam side up so the juices don't escape and you can add it to the meat once it's pulled.

@FOGOcharcoal 2 года назад

It can be done that way as well, I assure you, no juices were lost during the making of this pork....

@ianpaddick2003 2 года назад

Fat cap up or down ?

@FOGOcharcoal 2 года назад

Either way but I prefer to do mine with the fat cap up.

@nikoteen9110 2 года назад

Hole in foil one second. The hole gone!

@FOGOcharcoal 2 года назад

OK Nick, you have a very good eye there. I just wrapped another piece around it. Hit me on Instagram and I'll get some FOGO stickers out to you if you'd like. @cptnron302

@Deezly88 2 месяца назад

@FOGOcharcoal 2 месяца назад

Hey Dylan, I did not notice my invite for some tasty pulled pork but I will let that go for now. LOL. It should be exactly the same, just plan for a bit more time.

@Deezly88 Месяц назад

I finally smoked for the first time and it turned out phenomenally! Things didn’t exactly go according to plan (white smoke at first and temp spiked to 323) but you weren’t kidding about how forgiving pork butts are. I want to do this every day now haha