First Pork Cook -- Question about thermometer

Kjunbob

After a few successful cooks of chicken on my new BigGreenEgg, I think that I am ready to move to Pork.  And I am thinking about a Pork Butt since many of you say that it is hard to screw it up.  

I don't think that I am ready for an overnight cook yet, so I will try to locate a small one (hopefully under 5 pounds) and start the cook around 8 AM.  From what I understand, it should take about 1.5 hours per pound at a 250 to 275 dome temp, so hopefully it will be done by dinner time.  

I also don't yet have a remote thermometer, waiting until I can afford a good one, rather than just buying a cheap one now.  I do have a thermopen, and I will have to check it from time to time But I am wondering if anyone has recommendations here?  Should I just get a cheap one now for this cook or go in some other directions until I can afford a Thermoprobe Smoke or a DigiQue?)

Thanks!

TideEggHead

I'll let others chime in with more details and good/better advice. For me the biggest key is not letting the fire get too big before setting the vents. Let the fire get baseball/softball size then close the dome and get to 230 or so and set the vents and adjust to get to 250. Really hard to go down in temp and you risk the fire going out.

johnkitchens

I would get a Maverick. I love mine. I can be in the house or in other parts of my yard and monitor both the pit and the meat temps. 

Kjunbob

johnkitchens said:

I would get a Maverick. I love mine. I can be in the house or in other parts of my yard and monitor both the pit and the meat temps. 

I see that some Mavericks aren't too expensive.  Which one do you have?  Thanks

nolaegghead

You can cook any sized pork shoulder in under 12 hours by adjusting your temperature.

You have everything you need. 

Figure on an hour per pound at 275, because the math is easy.  Adjust temp to make your dinner time.

jtcBoynton

@Kjunbob     You don't need a remote thermometer.  They are convenient, but checking with your Thermapen will due just fine.  

Get a full butt (7-8 pounder).  You can start one around breakfast and have it ready for dinner.  I normally aim for 280-290º and get good results.  Don't be afraid of increasing the temp in the pm if things are going slower than planned.

Approximate cooking times for pork butt/shoulder:

225º:  2 hours a pound

250º: 1.5 hours a pound

275º:  1 hour per pound

350º:  30-45 mins per pound

There is a good amount of variability between individual pieces so take all times as rough. Times assume a full sized butt - 7-10 pounds. Temps are dome.

JohnnyTarheel

What @jtcBoynton said......  go 275 and you will be eating butt for dinner with no stress

lousubcap

Another in the camp of go with the larger butt (more cushioning  ).  Seriously, I have observed that once you get under around 5-6 lbs the cook times above tend to go out the window as the smaller ones run long.  When the bone pulls clean you are there-and you can dial it up to punch it home if approaching the finish-line.  FWIW-

VB_egger

275-300, you will be in time and love the results. 

Kjunbob

Thanks for all of the advice!  Will give it a go and check it from time to time with my Thermapen.

Kjunbob

One more question here before I start the process.  I am reading that I should pull if off when it gets to around 195 or so.  Is that the consensus?  Thanks!

nolaegghead

Don't use temperature alone.  It's done when the meat loosens up - the test is to stab with your thermopen.   It's done when there's virtually no resistance - like if you plunged it into butter.  This will happen somewhere between 195 and 208F. 

jtcBoynton

One of the benefits of not having a remote thermometer is that by checking the pork with your Thermapen as it cooks you will know the feel when the meat loosens up.

Skrullb

I agree with the comments about going a bit higher with your temp..if you cook at 275-300 you will still get great results and you don't have the stress of a 12 hour cook. And def get a full butt!

EggNorth

I use one of those cheap $12 or something like that - hard wired probe thermometer that is for indoors and that works just fine.  I put it in a baggie when it's raining.   Been using this for that last 6 years.

You don't "need" one ... jut check with your thermopen every few hours to see where you are at, more often near the end.   When you get around 195 just check if if done like stated above.

Having said that, a remote thermometer is on my wish list, just have not gotten around to it yet.

Good luck on your cook, I'm sure it will come out fine.