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Its a Butt week end

Jerome PooleJerome Poole Posts: 44
edited 9:55AM in EggHead Forum
Well I have 4 7lbs butts in the frig. will be glad to see 5 so I can start cooking. If any one else will be up tonight let me know I have a couple of neighbors that is going to watch for a while neither has ever seen a BGE.
Jerome

Comments

  • Jerome ,[p]I will be up with you. I received a BGE for my birthday last weekend and have decided to smoke a 9lb pork shoulder tonight after work. I am wondering if you might be able to provide some insight. I am using a plate setter, but am not sure what to use as a drip pan. I have never smoked anything this big and am not sure how much liquid it will generate. Any suggestions on this? For that matter, any suggestions on the process as a whole for a newbie? [p]Thanx.
  • Jerome ,
    I'll be puttin three 8 pounders on tonight at around 8pm then I'm going play some Texas Hold'em[p]BBQ Bob

  • Tim,
    Try a foil cover pie plate or a disposable aluminum deep pan. You will get plenty of drippings from a 9lb shoulder[p]BBQ Bob

  • BBQ Bob Trudnak,[p]Thanx Bob. I will prbably go with the the aluminum foil pan.
  • BBQ Bob Trudnak,
    One more question. Even though I am only cooking one 9lb shoulder, I am still looking at 20 - 22 hours at 250 degrees, correct?[p]Thanx again.

  • Tim,
    I'd allow 24 hours, if it were me.

  • bigmikej,[p]Thanx. I have told everyone dinner will be served tomorrow at 6PM, so I should be in good shape.[p]Thanx.[p]Tim
  • BordelloBordello Posts: 5,926
    Tim,
    Try looking here. Hope it helps. You can always check in with the forum as you go through the cook.[p]Good Luck,
    New Bob

    [ul][li]The Naked Whiz[/ul]
  • Tim,
    It may get done quicker at 250. I would try 225 if you want to cook it that long. Plan on taking it off when the internal hits 190°F,wrap it in foil and let it rest a while before pulling. [p]BBQ Bob

  • Jerome ,[p]I'll be up! (at least the majoridy) My sister and brother-in-law are arriving tomm evening. so, I will be putting on a butt and a brisket- can't wait![p]phillip
  • Tim,[p]The great thing about pork is that when it's done you can wrap it in foil (and a towel) and stick it a cooler. It should hold there for at least five hours. The other great thing is that pulled pork is good even when re-heated. Have fun tonight! I'll be up with you.[p]phillip
  • New Bob,[p]Thanx for the tip. I actually found that site about an hour ago and have been inhaling the information. Great stuff. It answered alot of the questions I had.
  • Jerome , Ya still up? Just put a brisket flat on. Hoping for it to be ready early tomorrow afternoon so I can let it rest 'til supper tommorow night. How's your's going?
    Charlie[p]

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