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my little but

SpikeSpike Posts: 37
edited 11:21PM in EggHead Forum
put a small 3# but on at 9:30 this morning. maintained a temp of 250 until 4:00 then move it up to 320 it is now 178. some how it seems to long for a 3# but does'nt it. thanks for any info
spike

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Comments

  • Char-WoodyChar-Woody Posts: 2,642
    spike, it should have maxed out somewhere twixt 5 and 6 hours..or a maximum of 2 hours per lb.

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  • SpikeSpike Posts: 37
    Char-Woody,
    Thanks for the info. Maybe the thermometer in my egg is off so I think I'll take the butt off & see what I've got.
    Its now up to 183 after opening the bottom vent a little while ago.
    Spike

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  • Char-WoodyChar-Woody Posts: 2,642
    spike, if the temps still risin..its a good sign..When it hits 190 your o,k..take off and eat..or wrap in foil for a half hour to keep it cooking..It should be pullable either way. Enjoy...!!

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  • SpikeSpike Posts: 37
    View?u=1478189&a=11140664&p=53137337
    <p />Char-Woody,
    Well it was 190 & I took it off. It did pull apart easily and was very tender & good.
    Spike

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  • SpikeSpike Posts: 37
    View?u=1478189&a=11140664&p=53137350
    <p />Char-Woody,
    Finished product. I'd make this one again.
    Spike

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  • Char-WoodyChar-Woody Posts: 2,642
    spike, looking at the pic, I think I see why the longer cook. I like to have my meat much higher over the drip pans and you get a more uniform cook. Down in the pan, as I see yours, it will take much longer.[p]Using your equipment there and the small grill, this is o.k. I do it too. But put the small grill sidways to the pan and then the meat on top. Maybe from my view its a optical illusion and it is higher than the drip pan.
    I usually use something to support a rack 4 inches over the drip pan lip.
    Your in the major leagues now with butts...next time experiment more.. Good job overall...
    C~W[p]

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  • Char-WoodyChar-Woody Posts: 2,642
    spike, it was time worthwhile..you betcha..thats a nice platter of great looking Pulled pork..some slaw, beans and buns and cold beer..Great eats.
    Thanks for sharing..
    C~W[p]

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  • SpikeSpike Posts: 37
    Char-Woody,
    yes that does make alot of sense having the meat above. mine was below the lip of the drip pan. this was the first time so it was good that i wasnt planing to have it for supper. thanks again spike

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  • Nature BoyNature Boy Posts: 8,341
    Char-Woody,
    I agree with ya CW. Spike might want to try a shallower drip pan resting on the platesetter below. Otherwise same setup! Looks good. I need to do a couple of those to freeze for lunches....after Spike's picture....now may be the time to visit the butt store![p]Beers
    NB

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