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cooking a butt direct

fishlessmanfishlessman Posts: 16,829
edited 7:05AM in EggHead Forum
cooked one direct this weekend just to see what would happen, also went fishing to see if fish could be caught during hurricane hannah . these were both great ideas, the storm really brought the fish up and it was a blast, sorry i didnt take a fish pic as the water was just too warm to take the time for a pic and release them unharmed. anyways heres the cook, used less lump than usual, could have used a third less and the egg easily burned at 225 for16 hours (very little lump gets used during a direct low and slow compaired to the same cook direct.

8 pound boneless butt with very little fat, next time i will use a fattier piece as the fat dripping into the hot lump posed NO problems at these temps

hurricane hannah, or what was left of here, my legs are feeling the pain of a rocking boat this morning


butts been basted with a vinegar hot pepper and lemon baste with thai and cayenne pepper added as well as some firewalk, thank you azrp for the baste recipe i did kick this up with some heat though, not bad

i took a pic of the leftover lump to show how little was used for this cook, thats 16 hours at 225 degree dome

off the egg for an hour in the cooler

i big chunck of cherry and a hanful of mesquite chips and it was good, next time i find a butt with thwe bone



  • Thanks for posting. Did you by any chance check the grate temp during the cook...just curious.

  • BENTEBENTE Posts: 8,337
    i may have to try that!!!

    loooks good

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • fishlessmanfishlessman Posts: 16,829
    pretty much no difference between dome and grill for temps. the dome seemed cooler in the beginning but that was because of the cold meat throwng the gage reading off.
  • AZRPAZRP Posts: 10,116
    How was the flavor on the bark? -RP
  • fishlessmanfishlessman Posts: 16,829
    i liked the flavor, with all the pepper i added to your recipe, i think it could have used a little more sweet flavor, maybe a glaze at the end next time made from the baste. i added 1 tbls cayenne, 1 tablespoon firwalk, and 4 thai peppers to your recipe. i wasnt sure what you used for a vinegar and went 50/50 white/cider. i drizzled some of the baste into the pull as well
  • tjvtjv Posts: 3,303
    Nice looking cook.
    Wonder how basting, opening egg, affected grid temp. That is wild on how little lump was used....

    T ACGP, Inc.
  • fishlessmanfishlessman Posts: 16,829
    once during the whole cook the temp spiked up to just under 250 at the grid. i wonder if i could get 3 or 4 overnighters done with an 11 pound bag of weekend warrior. it was the first time using this lump for me, very dense, harder to light than the comp blend im used to, maybe it was just the bag i had, clinking the pieces together and it almost sounded metallic. i dont think the temps were effected too much, but it did take longer than i would have expected, i was thinking it would have taken 10 to 12 hours verse the 14 i get from a similar inderect setup.
  • AZRPAZRP Posts: 10,116
    I used to mix some of the leftover mop with the pulled product too, good stuff. -RP
  • MickeyMickey Posts: 16,179
    man that looks good
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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