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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Is the Butt done?

HurricaneJamesHurricaneJames Posts: 17
edited November -1 in EggHead Forum
Just pulled a 6-lb. boston butt and slopped it with sauce. (Wish I had a picture, but the picture card is full.) The meat tenderness approaches the ridiculous stage (close to the "ludicrous" stage, really... for those who watch Mel Brooks movies).[p]Anyways, the question: Just under the cap o' fat, the meat was mostly pink. Is this a sign of the meat being under-done, or is that from the smoke? The meat thermometer read 200° and I don't believe it was touching the bone. I did a butt last week that didn't look this way... but it wasn't this tender.


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