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Bigguy's First Overnight Boston Butt

bigguy136bigguy136 Posts: 1,160
edited December 2011 in Pork

I did the mustard coat and dry rub with Willingham's Original (all I have for now) and it sat covered for 10 hours. I got my fire going with Royal Oak, cherry chunks at the bottom and hickory on top of the lump. I put on the large BGE with plate setter legs up, drip pan with 4 cups cider vinegar and 4 cups apple juice. I'm one hour into the cook. I'm using the Stokers with two meat probes. Everything is going perfect... so far.imageimage

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Big Lake, Minnesota

2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

Comments

  • Looking good.  The Stoker is awesome!  Be sure to keep plenty of liquid in the drip pan as you go so that the drippings don't burn.  The smoke gets nasty as it burns...If you can keep liquid in it, strain it after cooking and add a little back tot he pulled pork...adds a little additional moisture.
  • bigguy136bigguy136 Posts: 1,160

    Thanks. About how long should a half gallon of liquid last?

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,160
    edited December 2011

    I'm 1.5 hours into it and misted with apple juice and meat temp is 100°. I also forgot, I'm using a 7 LB butt

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,160

    2.5 hours. Meat is at 118°. Pit temp is 225°

    Going to bed. Stokers controller has it under control.image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • fyrpitfyrpit Posts: 24
    Looking good Kevin!
    Todd www.smokinfyrpit.com https://www.facebook.com/SmokinFyrPit pitmaster@smokinfyrpit.com Dragon Breath Lump Charcoal Dealer XL Big Green Egg & Large Big Green Egg Rebel 23' Smoker DigiQ DXII & Cyber Que WIFI KCBS Member & CBJ
  • bigguy136bigguy136 Posts: 1,160

    I'm at 7.5 hours. Meat is 145° and pit is 225°. Third spritz of apple juice.image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,160
    Looking good Kevin!

    Thanks! You've been a big help.

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • tjvtjv Posts: 3,597
    Maybe I'm old school but once the butts go in the egg, lid stays closed for at least 7 hours.  Then open just for a quick look, more curious than anything.  I find keeping the lid closed helps develop a nice bark.  Injecting the butt with apple mixture might be better than putting it in a pan.   Couple ideas for maybe your next butt cook, then can see which method you like better.   t

    image 

    image
    www.ceramicgrillstore.com ACGP, Inc.
  • still looks great.  Agree with keeping the lid closed as much as possible...cuts down on temp fluctuations too. 

    One reason I use apple juice in the pan is to that I don't have to open the egg.  I think the general rationale is the same.  I tried injecting last cook but didn't notice any difference.  Have you noticed a difference when injecting?
  • tjvtjv Posts: 3,597
    I find injecting has a fine line, to much and it can take away from the pork flavor and get a little "hammy" tasting.
    Plus, it's hard to find a reasonably priced injector that doesn't break after a couple uses or spray the cabinets because I didn't push the needle far enough........LOL.   So, I don't inject much anymore........t  
    www.ceramicgrillstore.com ACGP, Inc.
  • bigguy136bigguy136 Posts: 1,160

    I'm at 11.5 hours. Meat is 144° and pit is 225°. I did another spray of apple juice.image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • SqueezySqueezy Posts: 1,102
    I find injecting has a fine line, to much and it can take away from the pork flavor and get a little "hammy" tasting.
    Plus, it's hard to find a reasonably priced injector that doesn't break after a couple uses or spray the cabinets because I didn't push the needle far enough........LOL.   So, I don't inject much anymore........t  
    I bought a good SS unit at Gander Mountain ... yes a bit pricey, but worth it!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • bigguy136bigguy136 Posts: 1,160

    And here is the finish. I bumped the grate temp to 265° 16 hours into it as it wansn't going to finish on time. It went 20 hrs total.

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • bigguy136bigguy136 Posts: 1,160

    I filled the firebox full with Royal Oak. I had it burning for 22 hours. This is what was left.

    image

    Big Lake, Minnesota

    2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig

  • SqueezySqueezy Posts: 1,102
    Beautiful !!!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
  • Now you'll have to do one for the family every weekend..
  • Bluegrasstiger - Nice looking butt and lump to spare.  I do keep the lid closed for as long as I can but there is always someone wanting to take a peak.   
    Large & MiniMax in Lexington, KY
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