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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

How to Cook a Small Butt Roast

Options
Egglicious
Egglicious Posts: 150
edited November -1 in EggHead Forum
The wife even though she meant to help brought be home a small 2.5 lb bost butt roast. Its thawed out and needs to be cook but I dont want to put it in the Egg for an extended time like I would a Boston Butt. Thought I might cook it like a pork loin. Any thoughts?


js
· Share on FacebookShare on Twitter

Comments

  • Mike in Abita
    Mike in Abita Posts: 3,302
    Options
    cook it to 165 internal and then slice it. Or you could slice first then grill them and make pork steaks.
    · Share on FacebookShare on Twitter
  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Options
    I cook those on the egg the same as I were doing pulled pork (a large one).

    Mustard and some heavy seasoning.

    Mike in Abita pulls at 165°, rather I like it pulled at 145° a tented rest and the meat usually keeps climbing to 150° maybe a little higher, then slice.

    For me 165° to 175° seems to dry the pork out.

    Mine always come out moist and very flavorful. If I happen not to be paying attention and the heat gets up there some, I go to pulled pork temps. If it doesn't come out pullable then I slice or cube.

    The smaller hunks can come out very good. So give it a try and let us know.

    GG
    · Share on FacebookShare on Twitter

Categories