Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Will foiling decrease butt cooking time?

smalljawssmalljaws Posts: 58
edited August 2011 in EggHead Forum
I have a 7.5# butt on the egg.  It has been going for 12 hours at 250 and is 179 degrees now.  I need to leave with the butt in 2 hours and then it will be foiled for 2 hours. Should I foil, increase temp or both?   

Comments

  • I'd increase the temp....
    The Naked Whiz
  • DrZaiusDrZaius Posts: 1,481
    I am not sure if foiling will help at this point but being stuck in this position before what whiz has said will work.  I just open her up and let the temp increase.  I even let if get to 400 to finish it off with no damage to the butt.
    This is the greatest signature EVAR!
  • 10-4. I have increased the temp to 300. What is the lowest temp I can remove the Butt and expect it will pull well?
  • CrimsongatorCrimsongator Posts: 5,791
    I would foil and bump yoru temp slightly. You will retain some additional juices in the foil that you can toss into the meat after you pull it.
  • I'd say you are close to pullable now.  Give it 2 hours at 300 and you should be fine when you try to pull it 2 hours after that.  If not, sliced port sandwiches!

    :)
    The Naked Whiz
  • drbbqdrbbq Posts: 1,152
    I'd foil it right now.
    Ray Lampe Dr. BBQ
  • CowdogsCowdogs Posts: 491
    I'd foil it right now.
    x2
Sign In or Register to comment.
Click here for Forum Use Guidelines.