Pork Ribs, Hot Links, Brisket, Lamb Ribs and a little sauce
21 lb Beef Shoulder Clod seasoned before putting in the "EGG" for the long slow cook
21lb Beef clod after 3 hours in the "EGG" cooking at 220 degrees
Beef Shoulder Clod after cooking 27 hours 40 minutes.
Pit temp through out the cooking was 220 degrees and the internal temp of the meat when pulled off the "EGG" was 190 degrees
Cooling down before wrapping in food wrap.
This will be reheated at a low temp to bring it back to 170 degrees
20lb Pork Shoulder that slow smoked for 27 hours
Pork shoulder resting before pulling the meat apart
Cooked pork rind covering the pulled pork
Ribs rubbed and ready to put in the Big Green Egg
Ribs on, Stoker set, temp probe in place and now ready to close the lid for 5 hours of slow smoking
The Egg doing it's magic
Stoker fan goes on and off to keep the temp at a constant level.
Stoker controls. I have this connected to my computer wireless
Stoker status on my laptop showing the temp moving up to my target of 250 degrees
Ribs after 2 hours of cooking
Ribs after 3 1/2 hours of cooking
My "Soul Bucket"
Soul bucket ready for the chicken
Lump Hickory and Oak charcoal
Finished bone in chicken breast after 2 hours in the Soul bucket
Half chicken over direct charcoal
Finished half chicken
Outside crisp and moist inside
Ribs lightly rubbed
Right before putting in Egg
Egg loaded with old and new charcoal and wood chunks and chips
Stoker pit probe in place and Egg ready to be closed for the five hour cook
Big Green Egg coming up to temp
Ribs after four hours
Ribs finished after five hours...no sauce on ribs, just the rub and a squirt of a 50/50 mixture of apple juice and apple cider vinegar after four hours
Misc wood and charcoal that I use on the Egg