Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

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

Novice GBE User - Boston Butt Advice

edited 4:32PM in EggHead Forum
I'm a new BGE owner/user, small size. Have done ribs, whole chicken and top round roast so far - all wonderfull. Have a 7 lbs. boston butt in the freezer want to do this weekend. Any suggestions? Plan to use lump charcoal and hickory chunk(s). Does is really have to go in during the night? Or would first thing in a.m. be ok? First one for me and have no experience - would appreciate your comments. [p]Thank you,[p]NYFerg


  • MickeyTMickeyT Posts: 607
    <p />NYFerg,[p]I do butt's quite frequently and a 7 pounder will take some time. I just did an 8 and it took 16 hours @ 240. If you stabilize your egg before you turn out the lights the egg will do the rest. IMHO I like to have the egg stabilized for 3 hours or so before I feel comfortable. I lay 2 firebricks down and cook over a drip pan.[p]Really good eats.[p]More good folks will chime in I'm sure.[p]Have fun,[p]Mick

  • BlueSmokeBlueSmoke Posts: 1,678
    NYFerg, Got to agree with MickeyT; I've cooked butts everywhere between 3 3/4 pounds and 8 pounds. It's going to take 2 hours to the pound, give or take 5 minutes to the pound. But one reason butt is so forgiving is you can add time (esp. in the Egg with its great moisture retention). I start my fire an hour before bedtime, put the butt in (250º) right before I turn in. Next morning I check the internal temp, and if it's too high for the time of day, cut the dome temp back anywhere from 230 to 240º. (I add on an hour, for the butt to sit wrapped in foil so the juices can redistribute before I pull it.)
  • JimWJimW Posts: 450
    I just finished up 2 6.5-lb butts last night. They took 17 hours and topped out at 183 internal temp, then started to slide back a bit so I took them off. I was running 250F dome most of the time. Very good pulled pork.

  • NYFerg,[p]Yup, it'll be an overnight thing for a 7 pounder assuming you do the cook at 225-250°. In addition to a good rub, I like to spray mine with Apple juice every couple of hours. Adds a nice flavor and makes a beautiful sheen to the crust (not that you notice it much after you shred the puppy - grin).[p]Good luck. It'll turn out great![p]Kelly

Sign In or Register to comment.