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First pork shoulder (Boston butt) overnight cook

JwgreDeuxJwgreDeux Posts: 139
edited August 2012 in EggHead Forum
Put two six pound butts on 30 minutes ago. Got my temp where I want it, at 250, and am now watching the monitor intently nervous that the charcoal will burn out or that something else will go wrong. Fingers crossed everything works out.

Comments

  • well, if you dug around here a little and got some good tips on how to do it you should be fine. If not, we'll be here when stuff goes sideways

  • JwgreDeuxJwgreDeux Posts: 139
    Only an hour an twenty in and internal temp is already 100 degrees. That sound like it is going too fast.
  • Only an hour an twenty in and internal temp is already 100 degrees. That sound like it is going too fast.

    nope. all good. What time do you want to eat?

  • JwgreDeuxJwgreDeux Posts: 139
    Planning on them being done at 7 am and FTC for a brunch gift to neighbors who just had a baby.
  • 250 is your dome thermo temp?

  • JwgreDeuxJwgreDeux Posts: 139
    Dome temp just under 300, grid temp should be around 250
  • Good luck!
  • Dome temp just under 300, grid temp should be around 250

    might be a little fast. It won't be near 2 hrs per lb at 250 grid. This is where I like to cook as well but its much faster at 250 grid. It's close to 1 hr per lb. You can slow it down a bit by going 250 dome overnight or you can plan to be up/stay up to pull them at 2-3 am.

  • I would slow it down, just so you don't have to wake up at 2-3 now, I am normally up at that time so it all depends on what time I guess you go to bed.
  • gatorBGEgatorBGE Posts: 80
    Riding it out with you, have an 8 & 6 # going....so far so good
    Large Egg October 2011
    MiniMax December 2014
  • mine is on too

  • You guys got a group cook going on!
  • JwgreDeuxJwgreDeux Posts: 139
    Brought temp down, but these butts aren't slowing down much. Internal now at 166, dome temp at 250. No stall happening. What s the deal?
  • gatorBGEgatorBGE Posts: 80
    You guys got a group cook going on!

    Woohoo, I was so jealous about having missed the great brisket group cook
    Large Egg October 2011
    MiniMax December 2014
  • nolaeggheadnolaegghead Posts: 15,474
    Awwww....no cookin' fo me. Went out to eat tonight (**** and Jenny's, excellent if you're in NOLA http://dickandjennys.com/?page_id=175) .  Missing dat fun.  I'm back from dere and just finished mixing up dry-cure salts for a lox and Canadian bacon, which I'm starting tomorrow.  Using Ruhlman's book, which seem to cut a lot of corners over traditional methods, but I like his style, so I'm going for it. 
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Oh you can hit the stall in the 170s. Or later.
  • When did you put them on?
  • gatorBGEgatorBGE Posts: 80
    Brought temp down, but these butts aren't slowing down much. Internal now at 166, dome temp at 250. No stall happening. What s the deal?

    Others with more experience may be more help, but I usually stall in the 170-180 range. Has dome thermometer been calibrated?
    Large Egg October 2011
    MiniMax December 2014
  • doubledouble Posts: 1,214
    Just getting my temp stabilized to put my 2x 9lbs on
    Lynnwood WA
  • JwgreDeuxJwgreDeux Posts: 139
    Started stall at 169, actually dropped a couple degrees. Guess I'm right on track.
  • nolaeggheadnolaegghead Posts: 15,474
    six pounders cook quick, you gotta ways yet.  The stall is around the same time where all that tough collagen turns into yummy gelatin (combining with water from the muscle), and the fats melt and emulsify to make it seem juicy and moist on the pallet....
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bigguy136bigguy136 Posts: 1,056

    For what it's worth, here is a screen shot of a 10 lb shoulder I did a week ago. I started at 200° and bumped up the temp till I was at 300°. I had 3 meat probes in 1 shoulder. You can see how quickly the meat temps came up then stalled ect.

    image

    Big Lake, Minnesota

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

  • nolaeggheadnolaegghead Posts: 15,474
    The red spikes when you opened the lid? What hardware did you use to log the thermocouples?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • bigguy136bigguy136 Posts: 1,056

    Yes, I opened the lid twice to spray apple cider vinegar/ apple juice mix.

    I use the Stoker system with Stoker Log software.

    Big Lake, Minnesota

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

  • stikestike Posts: 15,597
    nola, curious what corners are being cut with ruhlman.  serious question, not picking.  i have a few old sources too, and they are all very simple.  lox is a simple cure, for example. not sure how much simpler ruhlman could be making things.


    ed egli avea del cul fatto trombetta -Dante
  • I put my first butt (nine pounder) on last night at 11 CDT at a dome temp of 240. Been holding steady in 220 to 240 range. Meat temp is now 160. I believe I am entering my first ever stall, but I won't know it because I don't have one of those fancy temperature probes...yet.
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