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Something about the smell of lump in the morning......and butts

Just put two shoulders on 8lbs each, dinner will be good tonight. Prepped the butts last night and held in the fridge over night. Slathered in mustard, rubbed with salt, pepper, brown sugar, raw sugar, pap, garlic powder, cumin, and a pinch of red pepper. Plate setter legs up, drip pan on foil balls, dome temp at 250, a handful of hickory chunks (not chips), and away we go. (not letting me add pics right now will add later)

Comments

  • thebaronthebaron Posts: 23
    I got a visual anyway! Sound awesome... First time I've heard of the foil balls, is that to keep the conductive heat from the pan (from the PS)?
  • SpringramSpringram Posts: 429
    @JwgreDeux - good plan but if they seem to not be reaching your desired internal temp in time, do not hesitate to bump up the Egg temp as you go. Pork butts can take it.

    Springram
    Spring, Texas
    LBGE and Mini
  • @thebaron... yes.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • hondabbqhondabbq Posts: 1,850
    Nothing smells as good as waking up and going out I check the egg temp and the smell of smoke and meat first thing in the morning is second to none.
  • I just pulled my butt of at 7 this morning. The smell was awesome!
  • This must be a butt weekend! I took mine off around 8:30 - my deck smelled like heaven!
    JwgreDeux - I am sure they will be magic at your dinner tonight!
  • Mines chugging along, put it on at like 8 (forgot to check the time!)

    I ran out of rub, so I had to mix rubs... Dizzy Pig Pineapple rub on all sides but the fat side which has the original Dizzy Rub on it. 
  • lousubcaplousubcap Posts: 12,112
    edited August 2013

    @JwgreDeux-don't know your time zone but if you are running at 250*F on the dome with 8# butts then you can eggspect around 15-16 hrs for the cook w/o changing anything.  Regardless, gonna be good eats when finished.

    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • Smells a whole lot better when you light it   :))
     
     1 Large Big Green Egg
     1 Weber Kettle
     1 Weber Weber Smokey Mountain 18"
     1 Long Horn Off Set
     1 Bradley Smoker
     1 Weber Silver Gasser
     1 Weber Smokey Joe Small
     1 Orange Thermapen
  • JwgreDeuxJwgreDeux Posts: 139
    Pics still not loading for some reason.  Everything came out great.  Time wise, they took right at 11 hours, we had a party starting at 5, and I pulled them about 15 min before hand, pulled and they were pipping hot as company started showing up.


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