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Fast butt cook

WoodbutcherWoodbutcher Posts: 1,004
edited 11:33AM in EggHead Forum
I decided to try a fast butt cook today. The egg fluctuated between 350-400. 17 1/2 lbs done in 4 1/2 hours. I wrapped them and put them in a cooler to rest but I had to pull a little piece to test. Pretty dang good!
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It actually went a little faster than I wanted but it's all good!

Comments

  • SmokeyPittSmokeyPitt Posts: 9,755
    Turbo butt...looks great! How does it compare to a slow n low?

    What kind of sauce is that? I've been looking for a good NC style sauce. I can't make out the word before "catering".


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • AZRPAZRP Posts: 10,116
    What internal temp did you take it to? -RP
  • That looks really good. I have done them both ways. The only difference I have found is how long I have to worry about the cook. Sometimes I like to worry about it and do an overnight, sometimes I just want pork quick, so I do it at high heat.

    John - SLC, UT

     Webers, Eggs, Bubba Keg, Smokin-It #3, Blackstones

  • Dale,

    Looks good. What internal temp did you go to?. Fast butt...that is all I need, I'm gonna eggsplode. :laugh:
    Moosehead light?

    Steve

    Steve 

    Caledon, ON

     

  • WoodbutcherWoodbutcher Posts: 1,004
    I took it to 200. It doesn't seem any different than the low and slow.
    Moosehead light...starting slow. :)
  • WoodbutcherWoodbutcher Posts: 1,004
    I took it to 200. The crust seems a little drier than a low and slow. I'm hoping the rest in the cooler will moisten it up a little bit.
  • WoodbutcherWoodbutcher Posts: 1,004
    I can't see much difference cooking it fast. The "bark" is a little drier but the flavor is really good.
    The sauce is Larry's Catering. It's a vinegar based sauce and I really like it on Pulled pork.
  • AZRPAZRP Posts: 10,116
    When I do fast ribs the fat doesn't render out as well as the low and slow ones. How did the butts fare with fat rendering? -RP
  • cookn bikercookn biker Posts: 13,407
    Interesting! Nice bark and smoke ring. How was the texture compared to a low n slow?
    Thanks Dale.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • WoodbutcherWoodbutcher Posts: 1,004
    I'll get back to you soon. I didn't pull it yet. Still sitting in the cooler. Lazy watching football.
  • WoodbutcherWoodbutcher Posts: 1,004
    I only had the one sandwich and it was a little firmer but still good. I'll pull it soon and let you know how the rest of it is.
  • WoodbutcherWoodbutcher Posts: 1,004
    Randy - there did seem to be more un-rendered fat than normal. Not a lot but there was more. The meat is still nice and moist.

    Molly - the meat is a little firmer but still really good. I would definitely do it again. It saved a lot of time but probably used as much lump as low and slow.

    Finished product.

    IMG_0127.jpg

    IMG_0126.jpg
  • Dale,

    Did it pull as easily?

    Steve

    Steve 

    Caledon, ON

     

  • WoodbutcherWoodbutcher Posts: 1,004
    Steve ... yes it did. Very good.
  • cookn bikercookn biker Posts: 13,407
    Looks great!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Ive cooked two separate butts on my egg in indirect with placesetter and water in drip pan. Both cooked at 230 and took off the first one at 195 and the second at 192. Both have ended up dry. I am used to eating my pulled pork from my rotisserie cooker that is very moist and juicy. Is there anything special I can do to keep it moist? Pull it off earlier?

    tailgatesmoker.jpg
  • Ive cooked two separate butts on my egg in indirect with placesetter and water in drip pan. Both cooked at 230 and took off the first one at 195 and the second at 192. Both have ended up dry. I am used to eating my pulled pork from my rotisserie cooker that is very moist and juicy. Is there anything special I can do to keep it moist? Pull it off earlier?
    [img size=150][/img]tailgatesmoker.jpg
  • Dale, your turbo butt looks good. :)

    I'm going to have to try turbo ribs and turbo butt some day. I've done turbo briskets and they were delicious.
  • FlaPoolmanFlaPoolman Posts: 11,672
    nice Dale,, I still haven't tried any of the fast butts or ribs but looks like I need to give it a shot
  • CanuggheadCanugghead Posts: 6,084
    Dale, looks great! How's the bark compared to low and slow? If only someone can develop an intelligent software for Guru/Stoker that can take all variables into consideration and automatically raise/lower temp as needed to complete the cook at a target end temp and time :woohoo: never mind, that was the geek in me talking :blush:
    Gary
    canuckland
  • cookn bikercookn biker Posts: 13,407
    Pull it off later. When it hit's 200, wrap in hdaf and towels then in the cooler for a few hours. that should change everything for you.
    I also aim for a therm temp of 275ish.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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