(no subject)

[bryant]

(Green is the meat temperature, purple is the grill temp.)

Our second run at pulled pork was wildly successful. We used a different rub (hickory garlic, very tasty) but I think the big differences were in cooking technique. First off, I foiled the pork butt at around 150 degrees. This is where you wrap the thing in foil with a half a cup of water or apple juice in it. As the chart below shows, this more or less eliminated the stall while the moisture from the meat evaporates.

Second, I didn’t let it get quite up to 200. 195 degrees and she came off.

Third, I let it sit in the cooler for a full hour, not just 30 minutes, so the moisture distributed better.

End result was awesome.

Mirrored from Population: One.

Comments

[chaoticmoth.livejournal.com]

Seeing that temp chart of the egg is seriously making me consider making my rewards for maintaining my weight the setting aside of cash so I can buy one. :)

[bryant]

I did not have to touch it once to maintain the even temp. Amazing device.

[chaoticmoth.livejournal.com]

That's the key piece. Part of me looks at the price and even with the extended expected lifespan of 10 years I could buy a cheapo smoker new every year for the same annual cost. But I wouldn't get that type of consistency, and with proper care I can hope that it lasts longer since I probably use our gas grill for regular grilling (I can get it to about 500-600 on high) and only use the egg for smoking as I am purely guessing that running it full-out is part of what shortens its lifespan over the long haul.

[bryant]

Lifetime warranty on the ceramic. You'd maybe have to replace the bands and spring 20 years in. And if you're just smoking you won't even burn out the gasket. I seriously expect ours to last 30 years minimum; people report back about using their 70s Eggs all the time and those weren't as well made.

[chaoticmoth.livejournal.com]

I am blaming you when my wife asks why I am getting one. :)