Burgers

DIRECTIONS

The infrared energy used to cook meat in The Big Easy is perfect for cooking large cuts of meat - and a pork shoulder is a good example.

Preparation
Trim pork shoulder of excess fat
Season entire cut of meat with dry rub

Method
Place pork shoulder into cooking basket and insert meat thermometer so the dial may be read from the top view
Place the cooking basket into The Big Easy cooking chamber
Turn on flame per manufacturer instructions (no pre-heating required)
Cook until internal temperature is at least 160F degrees (USDA Med)
[NOTE: You can serve the meat once it reaches 165 degrees F, but it will be hard to pull apart and most restaurants and competitive bbq teams cook until the internal temperature reaches 190 degrees F - never higher because the higher the temperature goes the greater the chance it will dry out. You may want to remove the basket with the pork shoulder from the cooking chamber when the thermometer reads about 170F degrees, well below your target temperature. The larger the cut of meat the more internal heat it will build up and thus, when removed from the cooker it will continue to cook.  Smaller cuts don't hold as much heat. Remove from basket, remove thermometer and place the meat in a tray and wrap with aluminum foil, place a couple of clean kitchen towels on the wrapped roast and allow it to continue cooking from internal heat or finish in oven set to 200F degrees. To measure temperature changes, insert the thermometer into the pork shoulder by piercing the aluminum foil and leaving the dial exposed when wrapping with towels.]
Once the internal temperature you want has been reached, unbundle the pork roast and allow to rest for an additional 15 minutes before slicing, carving, chopping or pulling (shredding) as your personal taste dictates.