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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First time Butt one last ?

SundownSundown Posts: 2,850
edited November -1 in EggHead Forum
My butcher presented me with a beautiful 9.5 lb. boston butt with a fine looking fat cap this morning. My final question is APPROXIMATELY how long should this take family is arriving at Noon tomorrow (Sunday) and I want it ready. Thinking of starting about Noon today and follow Elder Wards directions Suggestions...help
I'm nervous...

Comments

  • JJJJ Posts: 951
    Sundown,
    Figure about 20 hrs at 250*. Internal temp around 200*, let rest for about 45min to 1 hr and pull apart. Nothing difficult as it is probably the easiest thing to do on the EGG. Like the RONCO infomercials "Set it and forget it"

  • SundownSundown Posts: 2,850
    JJ,
    Thanks, I feel a little more secure now. Made a batch 'o' ribs last week with your rub and a batch 'o' Cat Ribs and every one raved about both! I just love my Humpty and all'a you guys too.
    HAve a great weekend.
    Carey

  • Mike OelrichMike Oelrich Posts: 544
    P1010001.JPG
    <p />Sundown,[p] Roger what JJ wrote. I just started two 9 pounders at 1:00. Hopefully, they'll be ready to come off at about noon tomorrow. I prefer to cook at 200-220, so 23-24 hours is usually about right for me -- I raise the temp to 250 if I'm not quite where I want to be a few hours before supper time. Also, I usually take the meat off at about 185 internal, then wrap it up until it's time to eat. 'Course, every chunk of pork is different so you kinda have to roll with it. Also, you might want to consider getting the meat a bit earlier next time. I like putting the rub on about 1.5 days prior to cooking. Then I wrap in plastic real tight and put in the fridge until I'm ready to cook. Here's a picture of Mr. Avocado during the initial "heavy smoke low temp phase" I like to start with (lots of apple chips (ran out of sugar maple :-( )at 150F).[p]MikeO
  • SundownSundown Posts: 2,850
    MikeO,
    The scene looks familiar. smoke pouring from Humpty. I was following Elder Wards directions so I'l have a benchmark...of sorts...
    I laid a fist full of sugar maple in and I'm hoping for the best with this thang. Thanks for the help.
    Eat well
    Carey

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