Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Quick question

I've two butts on the egg since 4:00 central. They are at 230 dome. They're at 160 internal meet. (Just now starting plateau)

I really don't want to sit up and wait. And of course I don't want them to over cook. Can I just shut it down to a "simmer" and get em off in the morning?

I've cooked dozens of pork butts and had real success. I've also done overnights. I've just never done em where they'll finish in the middle of the night.

Also - I have a friend who cooks ribs and then puts a butt on and leaves it over night over the same coals. Perfect every time. He doesn't own a probe or any kind of temperature device.


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