CHIP COOPERS BBQ RECIPE AND COOKING PROCEDURE January 9, 2004

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CHIP COOPER’S BBQ RECIPE. AND COOKING PROCEDURE. January 9, 2004. Ham or Shoulder (note: you also may use a smaller butt. The advantage of ham is that it is …

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CHIP COOPER’S BBQ RECIPE
AND COOKING PROCEDURE
January 9, 2004
Ham or Shoulder (note: you also may use a smaller butt. The advantage of ham is that it is
lean, but it has little meat that is not covered with a thick skin, and therefore it has less
outside meat and the rub and smoke does not penetrate the skin well at all. The shoulder
has more fat content, but it has more exposed meat, and therefore will yield more outside
meat and will react to the rub and smoke better than ham.)
Choose fresh, uncured ham or shoulder, approximately 20 lbs. in weight.
Charcoal & Starter
For best results use Big Green Egg natural lump charcoal. Never use lighter fluid; it will
leave a distinctive taste. Start the fire with paper or use a paraffin-based starter.
Wood Chunks: 3-5 chunks white oak or “Pig Nut Hickory” (almost the size of a tennis ball)
(note: “Pig Nut Hickory” is preferred, but any combination of oak and hickory will do just
fine). Do not soak in water; use the wood dry.
Disposable Aluminum Drip Pan
For large BGE, use Hefty SuperRoaster Pan 16″ x…