Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Boston butt help

bigmikejbigmikej Posts: 216
edited 11:24PM in EggHead Forum
Yesterday at 6PM, I placed (2) 6 lb. BB's in a v-rack, over a drip pan w/ some water, all of this was over a plate setter. I got the temp to hold between 210 and 240 for the next 9 hours and then I went to bed. 16 hours into the cook, my internal temp had risen to 162*. As I was not wanting to serve said butts until 6 PM this evening, I took the temp down. It went down a little more than I had hoped (175*) and the internal temp has dropped to 156*. my question is this: Should I spike the dome temp to 275-300 to get past the plateau? Or should I hold steady at 225-230, as I have around 6 hours left before serving. BTW, I have not opened the lid even once![p]Thanks in advance!

Comments

  • DavidRDavidR Posts: 178
    bigmikej,[p]Run it up to 300*, and enjoy the hell out of your Q!

  • DavidR,[p]Dome temp is at 255, internal has steadily crawled up to 165. If it stops, I'm going to 300 dome. I can't tell you how much I am looking forward to this Q!

Sign In or Register to comment.
Click here for Forum Use Guidelines.