Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Is the Butt done?

HurricaneJamesHurricaneJames Posts: 17
edited 8:29AM 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.
·

Comments

  • Wise OneWise One Posts: 2,645
    HurricaneJames, not knowing how long you left it on and at what temperature, it's hard to say. It does sound like you have passed the tenderness test and the internal temperature test and, yes, my meat will turn sort of a dark red when I use smoke at a low temperature. I guess the final test is to just try it.

    ·
  • PainterPainter Posts: 464
    HurricaneJames,
    What you see is the wonderful smoke ring. It is definitely cooked. Good Job.
    Painter

    ·
  • Wise One,[p]The 6-pounder was sitting for 13 hours with a dome temp of (usually) 200°. The temp dipped a bit during the wee hours. The last hour, the dome was up to 250°. I'm a-thinkin' my Egg thermometer needs to be recalibrated.[p]I'm just gonna go munch n' find out...[p]Thanks!

    ·
  • WessBWessB Posts: 6,937
    HurricaneJames,
    I would definately check your dome therm. thats awful fast cook for running @ 200° , but many having been getting those turbo butts lately..[p]Have you Hugged your Egg today
    Wess

    ·
  • Wise OneWise One Posts: 2,645
    HurricaneJames, check both your dome thermometer and your internal meat thermometer. With that amount of time your meat is going to be done (the question is whether it was actually 200 as your thermometer said or 185 or so). The real test comes in how well it pulls. If it's easy to pull then your dome temp might be off. If it's a little tough, your internal thermometer might be off. However, in either case, you will have good eating.

    ·
  • Wise One,[p]I didn't even have to pull it. I just screamed at it and it fell apart. (hee hee) Yes, it was that easy.

    ·
Sign In or Register to comment.