Butt Synopsis??

Peter Creasey

I know there has been dialogue about doing butts on a large BGE but I didn't think I needed to monitor it.

Now, I am told that I need to cook a butt on my large BGE so I need to learn immediately what's the best strategy.

Can anyone provide a link to a summary that can quickly get me up to speed?

Thanks in advance!

[EDITED TO ADD] I want to cook this butt in 6 hours or less. I don't have any experience keeping the temperature up for a long time on the BGE.

BigT

http://www.nakedwhiz.com/elder.htm

http://www.nakedwhiz.com/pullpork.htm

These are two great places to start for a pulled pork recipe.

I would also coach you to slather the butt with cheap yellow mustard to help your spice rub of choice adhere to the butt, and to help promote a tasty "bark" or crust on the outside of the meat.

I would also recommend shooting for the high end of the temp scale these gentlemen reccomend unless you have a good handle on temperature control. Butts are more forgiving of 250-275 dome temp than they are of an overnight fire dying out.

Finally, a monitor (passive or active) is very useful. Google Maverick ET-73 for a remote thermometer that will monitor your pit(fire) and meat temps with user adjustable alarms. This will allow you better sleep on an overnight cook.

There are also computerized devices that will actively regulate your pit temp through forced air intake. I use the BBQ Guru:
http://www.nakedwhiz.com/productreviews/competitor/guru1.htm

hth

Big T

Eggtucky

shame to cook it in 6 hrs or less...I'm just about to take mine off after 12 hrs for a 5 lb butt..it's falling apart!!...woot!

Peter Creasey

B, Thanks, but both of these call for longtime cooking.

I edited my posting to indicate I want to cook in 6 hours or less.

BigT

There is more to life than increasing its speed.

Gandhi


There have been several 'fast butt' threads recently, but I will stick with slow butts for my own cooks.

thirdeye

Here is a link to a thread yesterday. There was also one earlier in the day or the day before with "Fast Butt" in the title.

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=390764&catid=1

Michael B

Smoking (low-n-slow BBQ) and roasting (high temp fast cook) are two different things. You cannot do one and expect the results of the other.
It is best to slow down and smell the BBQ, but if there are circumstances that preclude this and you MUST GET IT DONE OMG!, cut it in half; two four pound roasts will cook up in much less time than one eight pounder.

Peter Creasey

Michael B wrote:

two four pound roasts will cook up in much less time than one eight pounder.

Michael, Yes, we debated which route to take.

We're trying the one butt on a fast schedule this time. Next time perhaps we'll trying dividing them for faster cook time.