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Quick Butt?

mikemike Posts: 152
edited 9:56PM in EggHead Forum
I usually cook my butts for 16-20 hours, but has anyone ever done a "rush" job on the egg? I know it won't be pulled pork, but I'm thinking of grabbing a couple of butts tomorrow AM and slapping them on the medium for an all day cook and seeing how they turn out. Poor planning will do you in!
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Comments

  • JJJJ Posts: 951
    Mike,
    Will make good roast pork. Not PP but good sliced roast pork.

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  • mikemike Posts: 152
    JJ, Thanks for the info. Might just stick with some ribs and do the butts next weekend, but I don't know......thanks again.[p]Mike
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  • PujPuj Posts: 615
    JJ,[p]Would you raise the cooking temperature to end up with roast pork, or would you keep the temperature at 250°F to 275°F?[p]Puj
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  • JJJJ Posts: 951
    Puj,
    250-275* for about 8 hrs should do it. Internal temp 160/170*. You could kick up the temp to go for a shorter cook time.

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  • Mike,[p] This topic comes up from time to time. Yes, it is possible to do pulled pork (or something like it) in about six hours of cooking. That's how I used to do it after I read a recipe for it in Cook's Illustrated back int 1997. That was before before I got smart and starting listening to BBQers! Basically, you can apply the rub then let sit for about three hours (OK, this adds to the six hours, but who said I could count?) then smoke at about 225-250F for three hours to get the wood flavor in there. Next step is to remove the roast -- here's the horrible part -- and wrap in foil (I can hear the groans already). Raise BGE temp to 325F and cook the roast in the foil for another 2 hours. Finally, remove the foil-wrapped roast from the BGE and let it rest (putting the whole thing into a paper bag works well) for an hour. This two hours of steaming finishes the meat off fast but still keeps it moist enough to pull. In other words, you're finishing it off like a pot roast.[p]This will give you pork that can be pulled and mixed with sauce. It will by no means be nearly as good as one you smoked low and slow all night, but it will be serviceable . . .[p]MikeO
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  • PujPuj Posts: 615
    JJ,[p]I'm onboard with you on the temp; both egg and internal.[p]See you in 67 days.[p]Puj
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  • mikemike Posts: 152
    MikeO, thanks for the info. I've had the egg for nearly 3 years, but have always done my butts low and slow, as they ought to be. I can remember the old days with the el cheapo smoker and doing butts for 8 hours and they turned out ok. I'm sure 8 hrs on the egg will produce far superior results.

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  • I know it is heresy to cook a pork butt in foil, but sometimes it can't be helped. On our last cook we discovered the cooker was taking a dive in temperature (down to 160 degrees) right before we were going to bed. The butt had been on for 6 hours at that point. Well, we were too tired to fuss with the fire, so we brought it in the house, wrapped it in foil and put into a 200 degree oven. The next morning the house smelled wonderful! It was some of the best pulled pork I have ever made. Very tender and VERY juicy. But, it didn't have any bark so my bark loving husband felt kind of deprived. [p]Anyway, in a pinch, foil works just fine.[p]
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  • CornfedCornfed Posts: 1,324
    Mardi,[p]Heresy!!! Heresy!!! Heathen!!![p]Just kidding. Glad to hear that there is an alternative in case of a problematic fire and a desire to sleep through the night.[p]Q on,
    Cornfed

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