Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Two Butts Tomorrow!

BluesnBBQBluesnBBQ Posts: 615
edited November -1 in EggHead Forum
It's been a while since I've done an overnight cook (I think the last time was for the Superbowl). I'm having some friends over tomorrow, and I'm not sure how many are going to show up. I tried to find two smaller butts, but the smallest I could find were about 6.5 lbs each. But they're only .99 cents a pound, so I bought both. I might end up with lots of leftover pork! I think I'll start them around 7 or 8 tonight (guests are supposed to show up around 3:00).[p]I put the two butts on a roasting rack to see if they would fit. They just barely do, but I will have to stick them together, or put one on its edge. I think I'll put one on sideways, then move it once both have shrank some. [p]My brother's bringing greens, and most of my friends are bringing musical instruments. I hope this rain goes away - my jam parties are always better outdoors.[p]Have a great weekend, everyone!

Comments

  • WardsterWardster Posts: 681
    BluesnBBQ,
    Just in time. I have much interest in how this turns out for you. I am planning on doing 2 butts real soon. Any tips would be appreciated. I'm curious if any part of the butt hanging over the plate setter will get too dry or cook too fast. Good luck and keep us posted!!
    Thanks

  • BluesnBBQBluesnBBQ Posts: 615
    "I'm curious if any part of the butt hanging over the plate setter will get too dry or cook too fast."[p]I don't have a plate setter - when I cook indirect I just use a drip pan and roasting rack. When you cook at low temperatures I don't think you need to worry about anything drying out. And a butt is full of internal fat that breaks down. Even if the outside gets dry the inside won't. I've never had any troubles cooking butts this way. I might just use the second grid over a bigger drip pan (the water pan from my old water smoker), but cleanup is so much easier with the foil pan and roasting rack.

Sign In or Register to comment.