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Butt Help?

Hi Eggers,

It's too early to tell, but it looks like I may have screwed up and there's a chance that a 10 lb butt is going to be done way too early.  I mean early enough that FTC won't do.

Can I get some experienced tips on reheating the butt if I have to?

How would I keep the butt until it's time to reheat?  Still in the cooler?

Thanks....................................

John in the Willamette Valley of Oregon

Comments

  • twlangantwlangan Posts: 298
    Pull it and put in crockpot with some apple juice or water. Leave it on low. I do it this way all the time and always get compliments.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 15,659
    edited August 2013
    when are you eating? iv'e done plenty of 8 hour cooler holds. They've all been great.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • jaydub58jaydub58 Posts: 2,089

    @Cen-Tex, an 8 hour cooler hold would probably work.

    I've never done one that long.  I'd need to insulate the butt pretty heavily in the cooler, right?

    John in the Willamette Valley of Oregon
  • Ive got a huge crockpot with a keep warm setting. Ive set a whole butt wrapped in foil in it and it keeps fine.

    Little Rock, AR

  • jaydub58jaydub58 Posts: 2,089

    Well, maybe I worried too soon.  Just went into stall at 173 degrees, actually dropped to 171.  Looking good.

    Actually I'd feel much better if my BBQ Guru PartyQ hadn't stopped working!

    John in the Willamette Valley of Oregon
  • MickeyMickey Posts: 18,368
    How is it doing John?
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jaydub58jaydub58 Posts: 2,089
    edited August 2013

    Maybe just crawling out of the stall now, Mickey.  Up to 175.  Doesn't look like timing will be  problem now, just 5 hours form eating time.

      Although I have done nothing but low-n-slow with butts, will you please take a few minutes and detail how you do your turbo butt cook?

    Maybe it's time I tried it.

    OTOH, if you're asking about my PartyQ, it just stopped blowing.  The green light on the panel lights up, indicating that the fan is on, but it isn't really.  Oh well. 

    John in the Willamette Valley of Oregon
  • jaydub58jaydub58 Posts: 2,089

    Well, patience paid off!  The second stall was a long one, but this hunk of pig is just about 1/2 an hour or so from coming off the egg.

    Perfect timing, dinner is just about 2 hours away.

    John in the Willamette Valley of Oregon
  • MickeyMickey Posts: 18,368
    TURBO BUTTS · Hot'n fast, 350 for 3 hours to internal to around 160, then wrap in foil and 2 more hours to 195/200 and then let it rest for an hour or so wrapped in towels in a ice chest. Falls apart and oh so good! Have fun! · Be sure you only get a 7lb butt or so for the time (or a couple for more protein ) . Note: The butt box is not required. I use mustard & Bad Byron's Butt Rub (both not required). I put on the rub, then mustard, then rub once more.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Chris_WangChris_Wang Posts: 1,253
    @Mickey do you have that permenately saved in your copy/paste clipboard???

    Ball Ground, GA

    ATL Sports Homer

     

  • MickeyMickey Posts: 18,368
    @Mickey do you have that permenately saved in your copy/paste clipboard???

    Saved on "Notes" iPad and iPhone
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • bicktravbicktrav Posts: 488
    Funny, I've had this exact same problem today. Have had it in the oven wrapped in foil for a while now at 170. Did this per instructions on the amazing ribs website.
    Southern California
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