Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Need help!!!! (Pork Butts)

DeetwoodDeetwood Posts: 70
edited 11:24AM in EggHead Forum
I've done a million pork butts and the usually take 16 hours on average. Problem is I need to smoke a couple in 12 hours or less. Can this be done without drying out the meet?

Comments

  • Chef WilChef Wil Posts: 702
    Deetwood,
    I think you can, bump up your temp about 125 degrees for the first 3 hours and lower your time to finish off the cook.

  • YBYB Posts: 3,861
    Deetwood,
    This is in the recipe section.
    Larry

    [ul][li]Uncle Bill's Pulled Pork [/ul]
  • I also need to learn how to spell meat.
  • stikestike Posts: 15,597
    Deetwood,
    you could cut them in half. no kidding.
    that, or run them normal through the plateau as long as possible, then ramp the temp at the end to finish them off.
    the plateau is the big deal. [p]but if you speed thru the plateau, you could always chop the pork too. it'll still make people's eyes roll back into their heads

    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 21,049
    Deetwood,
    i believe you can raise the grill temp up to about 300 until the internal is at 140, then drop your temps for the plataue, then raise them back up after the plataues have finished, after say 180 internal for a 12 hour cook. my usual cook goes 275 til 140 internal/225 thru plataue/275 to finish for about 13/14 hours. foiling at the end will also speed things up.

  • Deetwood,
    I make mine all the time in less than 12 hours. I don't use the platesetter. I use a rib rack and put foil on the rack. The foil provides a bit of indirect heat imo. Then I set the temp at 200-225. Got 2 going on the smoker right now. Put them on at 7AM. Internal is up to 140 now according to the bride. Will be ready to eat when I get home from work. VERY MOIST. Low Temps + BGE + a very forgiving piece of meat = GOOD TIMES.

Sign In or Register to comment.
Click here for Forum Use Guidelines.