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Couple firsts...

WolfpackWolfpack Posts: 2,244
edited July 2012 in Pork
Made my first ABT's tonight-

Cut peppers in half and stuffed with mixture of neese's hot sausage and cream cheese, then topped with shredded cheddar and wrapped in bacon. Cooked indirect 300F for almost 2 1/2 hours. Bacon still wasn't as crispy as I wanted but this was one of the first dishes my wife couldn't say enough about. This one is a keeper.

So since I had the indirect setup- I dropped the temp to 225F and put on my first Boston butt. I covered in mustard and Byron's butt rub and put on cap down. No injection and no braising liquid... Put on at 10pm and shoulder was 7.5 lbs- shooting for lunch tomorrow.

Temp is steady at 317 for the last hour...

Will post some pics tomorrow once I figure out how.
Greensboro, NC


  • WolfpackWolfpack Posts: 2,244
    Temperature had been good up til 3:45am but when I woke up at 5am to check, the grate temp was down to 190... I have opened up the vents to try to bring up temp... Will see what happens.
    Greensboro, NC
  • lousubcaplousubcap Posts: 12,119

    @ Wolfpack-going indirect at 300*F for 2+hrs will consume a good bit of lump. If you didn't reload you may run out before you get to the finish-line with the butt.  Hope I'm wrong here-enjoy the journey; always a learning experience.

    BTW-I do ABT's raised grid direct around 350-375*F and they finish (bacon crispy) in an hour or less-just a different approach-FWIW-

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • WolfpackWolfpack Posts: 2,244
    thanks- i have the same worry about the lump.  if i have to add more is the shoulder going to be okay (wrap in foil?)
    Greensboro, NC
  • BBQMavenBBQMaven Posts: 1,041
    preheat your oven to lowest setting, wrap in foil, and put inside oven while you rebuild the fire. 
    Kent Madison MS
  • WolfpackWolfpack Posts: 2,244
    Here are the pictures... ABT's, my grill helper, and the butt with rub...

    got grill going again by opening vents wide open for a little while.

    Pork now has internal temp of 187 and grill is at 240...

    Greensboro, NC
  • Hi54puttyHi54putty Posts: 1,867
    Yes. No problem other than the hassle of doing it.
    Winston-Salem, NC 
  • allitnilsallitnils Posts: 109
    This might sound like a ridiculous question I'm sure, but.. What's an ABT?
  • DuganboyDuganboy Posts: 1,118
    .@allitnils that is Q slang for Atomic Buffalo Turd.  Stuffed jalapeno peppers wrapped in bacon
  • stikestike Posts: 15,597
    300 wont use significantly more charcoal than 250. 300 is still a low fire and 2 hours is nothing. How full was the egg to begin with?
    ed egli avea del cul fatto trombetta -Dante
  • WolfpackWolfpack Posts: 2,244
    Up to the top of the fire ring. Pork is now at 194 and grid temp is 243. Looks like I should be okay on lump.

    What temp do you all think is best to pull off?

    Greensboro, NC
  • lousubcaplousubcap Posts: 12,119
    Looks like a bone-in shoulder-for me the best "done" indicator is when the bone pulls clean...somewhere in the 190-205 range.  Glad you were able to ride it out with your lump load.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • BYS1981BYS1981 Posts: 2,492
    I do ABTs at 400 indirect and bacon gets nice and crispy after about 30 minutes.
  • BrownieBrownie Posts: 1,023
    Looking good wolfpack! How are you making out?
  • WolfpackWolfpack Posts: 2,244
    When I opened to check a few other spots with thermapen there were some spots that were only 185. Lump did basically run out so I have it in the oven at 225. Not how I wanted to finish it but it looks and smells great.

    Will let you know after I pull it...
    Greensboro, NC
  • allitnilsallitnils Posts: 109
    .@allitnils that is Q slang for Atomic Buffalo Turd.  Stuffed jalapeno peppers wrapped in bacon

    Heh, thanks.. Good thing it goes by its acronym. :P
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