British BBQ Society Forums

Hi Guys,

New here from Lincolnshire.

Hoping to learn to new skills to make the best BBQ ever

Cooking a full shoulder tomorrow low and slow so will make a post .

How did you get on?

Not new to BBQing but new to the Big Green Egg and this weekend was pretty much our maiden voyage

Turned out very well if I do say so myself.

Started with a 6.6lb pork butt, rubbed it and then got up at 4:30am as my previous attempt at 2 x 3lb butts took 9 hours to reach 175f.

This time I had a remote temp probe so wasn't loosing massive amounts of heat every hour or so, so this one actually hit 195f in just over 6 hours. I did wrap it at 165f to power through any possible stalls (from reading ... )

Rested it for 2 hours and it pulled amazingly. So much so, that the whole 6.6lb butt was gone from 5 hungry feasters

Will definitely be doing another one - Just need to find a reasonable place for reasonable priced brisket.

Glad it went well!