Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Question about pork butt

Hey guys..quick question. I have had a pork butt on since 8:45 this morning so going on 7 1/2 hrs...my temp is still sitting at 95 degrees...is this normal? I thought by now the temp would be up quite a bit higher than that. Sorry if it seems like a stupid questions...1st butt I have done
·

Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,451
    edited January 2013
    that ain't right. What is your pit temp? are you sure your thermos are calibrated? And how much does your butt weigh....(that is a very strange question from a stranger but just go with it)

    ·
  • KWMKWM Posts: 8
    Im an idiot and was reading the thermo on celsius...guess I need to quit paying attention to the football game and more on the food!

    ·
  • Hi54puttyHi54putty Posts: 1,554
    Agree. That seems impossible if there is any kind of fire at all in your Egg.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • KWMKWM Posts: 8
    What temp should I pull...some spots are 200 and the middle is around 185
    ·
  • Hi54puttyHi54putty Posts: 1,554
    I pull around 200 internal.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • if it's a bone in butt, pull when the bone wiggles freely. If it's boneless, when it's probe tender all over. 195-205 is the most traditional temp range for that to occur

    ·
  • KWMKWM Posts: 8
    Thanks guys...appreciate the info!!
    ·
  • Besides pulling at a certain temperature, you can also go by feel. A temp probe should slide in and out with ease, or as some say, like a knife through hot butter. Each butt may be ready at different temperatures, but it'll normally be around 195-205.
    ·
  • pgprescottpgprescott Posts: 1,327
    I would be very concerned about the safety of a piece of meat that was 95 degrees for who knows how long. I hope everything turns out ok.
    ·
  • Dont feel bad. The same thing happened to me. My daughter was playing with my thermometer right before I used mine when I was cooking my first boston butt and switched the display form Farenheit to Celsius.
    ·
  • Most of the connective tissue is broken down at 195 and will fall apart easily.

    Simple ingredients, amazing results!
    ·
Sign In or Register to comment.