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6.65LB Boston Butt

michigan_jasonmichigan_jason Posts: 1,345
edited May 2012 in EggHead Forum

The wife just brought home a 6.65lb Premium Boston Butt from Vince & Joe's. I have only done one pork butt and it was 10lbs and had a bone in it. This one does not appear to have a bone, but I am not sure as I have not unwrapped it yet. I want to eat tomorrow around 5-6ish. Last butt again was 10lbs and took about 14 hours. It actually cooked to 205 internal and was overdone in my opinion. I want this one to be perfect, and intend to pull it and use it for tacos with some fresh pico de gallo, got sauce, beans and rice. I am still going to rub it, just not barbecue sauce on this one once pulled. Any suggestions? Should I plan to put this thing on tomorrow at like 6am? Earlier? Thanks for the advice..

 

Jason



"Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

«13

Comments

  • pswarrenpswarren Posts: 96
    6am sounds about right. I just did one that was about 6.5# bone in and put it on around 7am and I pulled it a 4:30 with an internal temp of 200, cooked at 250-270 dome temp. To be safe though you could put it on at 5 and just wrap it in foil and towels and place in a cooler if it finishes early.

    Do you know what temp you are going to run it at? Some are running up to 350 doing the turbo butts so you can really control when you want it done by the temp you want to run. I am still of old school and prefer to run around 250, even though I ran hotter on the above mentioned butt.
  • michigan_jasonmichigan_jason Posts: 1,345
    Last one I did at 260, so somewhere around there, 220-260



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,345
    Is there a difference in premium Boston but and a pork shoulder?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • DuganboyDuganboy Posts: 1,118
    Is there a difference in premium Boston but and a pork shoulder?
    Can't speak for the premium part, but a Boston Butt is the top of the pork shoulder.  the bottom of the shoulder is called the picnic.
  • lousubcaplousubcap Posts: 13,077
    Don't know your dome temp so much is a guess-but bone in or bone out (sounds like a movie:)) each will cook at about the same rate.  At 250*F +/- on the dome  expect around 2 hrs/# to the finish line.  You can search "turbo butt" for high speed cooks.  To get an assessment of your cooks-dome/cook temp (defined)  is a critical variable. FYI-
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • michigan_jasonmichigan_jason Posts: 1,345
    I'm looking at 260 pit temp..and plan to put it on at 6am. Pit temp probe (BBQ guru digi q) clipped to the grate right next to the butt.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Is there a difference in premium Boston but and a pork shoulder?
    Probably just the extra $2 per lb the screwed you out off by calling it premium :))

    No diff. It's just a boneless shoulder
    Keeping it Weird in the ATX
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  • but bone in or bone out (sounds like a movie:)) 

    Pretty sure I've seen that one at one point


    Keeping it Weird in the ATX
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    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,345
    $2.99/lb



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • DuganboyDuganboy Posts: 1,118
    Don't know your dome temp so much is a guess-but bone in or bone out (sounds like a movie:)) each will cook at about the same rate.  At 250*F +/- on the dome  expect around 2 hrs/# to the finish line.  You can search "turbo butt" for high speed cooks.  To get an assessment of your cooks-dome/cook temp (defined)  is a critical variable. FYI-
    Lousubcap  I always thought the dome WAS the cooking temp until I got a Digiq guru and put the probe on the cooking grid.  My dome was about 280 and grid was 225.  So before that I was cooking at about 200!!!

  • $2.99/lb
    $1.50 at costco for the same pig

    Still not bad though
    Keeping it Weird in the ATX
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    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,345
    The wife went to Vince and joes and they are upscale...upscale in price I see...



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • The wife went to Vince and joes and they are upscale...upscale in price I see...
    Hey, I paid $5.79 lb for the brisket (usually $3-$4 down here) I wrecked this last weekend at whole foods just to be fancy so I get it. Just saying, when they call it "premium" they call it that for a reason. No Pork shoulder is more premium than another unless you get it off a farm or some boutique-y supplier. If it's in cryo, it's coming from one of 2 or 3 places


    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,345
    It wasn't wrapped...the butcher wrapped it. I'm not sure...but I will take pics tomorrow.



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • It wasn't wrapped...the butcher wrapped it. I'm not sure...but I will take pics tomorrow.
    Cool looking store. They buy in cases and take it out of the cryo and put in a fancy case. I know, I had a much smaller version of a store like this and we did the same thing. Same with all upscale markets. I would shop there for sure though. It looks awesome

    PS- This is from the US Premium Pork Website: 
     
     The mission of Premium Pork: "To encourage profit and opportunity for America's pork industry."

    It's a huge producer. Don't trust the meat industry.


    Keeping it Weird in the ATX
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    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,345
    Ok, it is 6:30am here and im about to rub this thing down. Should I inject anything? Rub suggestions? I have jacks old south meat rub, and rib rub, and the whole dizzy pig line. (remember i am making tacos with this.)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,345
    Guru is holding temp at 265 at the grate. (Verified with thermapen) The butt is 52 inside the deepest part. I want this thing done at 6-7 latest, so I will closely monitor the internal temp to decide if I need to cook a little hotteror not. Pics and video coming up, but I'm at the hardware store now for an impromptu down spout repair due to this damn rain



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • pswarrenpswarren Posts: 96
    I don't think you will have any trouble being done by then at that temp. Have fun and enjoy!
  • tazcrashtazcrash Posts: 1,851
    good luck on this,
    Just remember, when you hit that stall, you can always foil it to help speed it up if time is an issue.


    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • When I do tacos, I rub with chile powder, cayenne, cumin, paprika, garlic powder, salt, pepper, and Mexican oregano (optional). Gives a nice SW/Mexican flavor for tacos.

    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • michigan_jasonmichigan_jason Posts: 1,345
    edited June 2012

    Here is the butt prior to going on the grill.

     

    image

    It currently sits at 125 degrees internal, pit at 265. Its been on for 3 hours. Should I lower the temp? Is it cooking too fast, or am I on a good pace to be eating around 6?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,345

    The smoke...........

    image

    The bag of cowboy lump from ace hardware is a great bag with huge pieces all the way through just about!image

     

    Look at this piece!image

     

    This is the total amount of lump I put in the fire ring....image



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • stikestike Posts: 15,597
    you might find that the long chunks of wood will span over the fire and eventually stop smoking.  when i have long splits or chuunks of bark like that, i will stab them at and angle down into the lump.  friend of mine started me doing that, thinking it would open up some air slots.  but i DO know it allows me to place wood vertically toward the middle of the cooker (where my fire sits), and gives me a decent chance at near-continuous smoke
    ed egli avea del cul fatto trombetta -Dante
  • michigan_jasonmichigan_jason Posts: 1,345
    Yes, you are right, my smoke has already stopped. Should I open it up and as fast as possible correct this issue?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • tazcrashtazcrash Posts: 1,851
    edited June 2012
    Open it up, toss more wood in, or fix those. Don't rush. A temp rise will go back down when the oxygen burns off.

    As far as turning down the temp because it's cooking too fast, Don't! 
    You are still before the stall. At some point that piece of meat will sit there....like a hunk of dead meat, and the temp will stay the same or go down! all the while you are looking at the clock, watching sides come together, plates on the table, etc.....

    The above may or may not have happened. there are no pics. ;)

    Leave the temp ,and have the FTC ready if needed. Better to have it sit waiting, than guests, and family. 

    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • michigan_jasonmichigan_jason Posts: 1,345
    I am going to pull the plate setter and butt off and fix the wood. I will take a pic when done. Brb... also... what is FTC?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • tazcrashtazcrash Posts: 1,851
    Foil, towel, Cooler
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • michigan_jasonmichigan_jason Posts: 1,345

    I took my time and dug the spears of cherry into the pile a little and quickly had a blazing inferno in there lol. Here are a few new pics. Thanks guys for the help!

     

     

     

    image

    image

    imageimage

     

    Internal is at 148...seems to be at a standstill now. Not sure if this is the stall or not...



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • michigan_jasonmichigan_jason Posts: 1,345
    Also, do you guys use ramp mode on the digiq dx2? Supposedly when the meat gets 30 degrees from done, it will slowly lower the temp of the grill to slightly above the internal meat set point so it will not overcook. Should I enable this? Or is it pretty safe to say that this thing will take every bit of the afternoon to finish? Again it has been on since 7:30, and it was about 8 When the grill got up to temp. I am going to leave the house for a few hours and dont want to worry. Also is 195 a good temp to pull it off the grill and let it rest in FTC?



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity, and are able to turn both to their advantage."

  • Little StevenLittle Steven Posts: 28,742
    Totally up to you but I would let it roll as is. I wouldn't enable a feature that I hadn't used before and walk away.

    Steve 

    Caledon, ON

     

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