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23½ hour butt smoke 225°

Dr. StrangeloveDr. Strangelove Posts: 261
edited 2:46PM in EggHead Forum
Here he is hanging with some chicken breast buds:


and 23½ hours later:


Then converted to pulled pork:


Problem is, I keep getting this hard "rind" all the way around the butt, which I have to remove and throw away, along with the first ½" or so of meat, which takes on a really reddish hue, from the smoke I guess. I just wish there wasn't so much waste.


  • Celtic WolfCeltic Wolf Posts: 9,773
    What was wrong with the smoke ring?

    23 1/2 hours is excessive. Was that 225 degs Dome or Grate?
  • It sound like you are throwing the best part (the bark)away. :huh: :ermm:
  • vidalia1vidalia1 Posts: 7,092
    OMG dude you threw away the bark which is the best part...the BGE police may come take your Egg away.... :P :woohoo: :lol:
  • stikestike Posts: 15,597
    that hard rind is the skin on a picnic butt. should take that off if you want edible bark all around
    ed egli avea del cul fatto trombetta -Dante
  • EggmoramusEggmoramus Posts: 84
    Hey dude, send the bark my way, that's the best part!
  • Misippi EggerMisippi Egger Posts: 5,095
    Like Stike said, you should remove the skin on a picnic before prepping and cooking.

    Try a Boston Butt part of the shoulder instead of the picnic - you will get a great bark and little waste! :woohoo:
  • Hee hee just teasing folks :P ... course I chopped up the bark an added it to the pulled pork, didn't y'all see it in the photo?

    Good advice on removing the skin from a picnic, never have bothered, perhaps I will try that next time!
  • FiretruckFiretruck Posts: 2,679
    Some may think you to be a troll. :laugh:
  • HossHoss Posts: 14,600
    Keep that skin cuz.Remove it after the cook,season it with a little rub,place in a 350 degree oven on a rack over a pan.Cook til crispy.It's better than the PP! ;) I guarontee!
  • thirdeyethirdeye Posts: 7,428
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428


    Some future options with a picnic are to trim some of the skin away, leaving enough for a little heat shield (and some good cracklins*) -OR- remove it all and just treat it like a butt end.

    *the skin on a picnic is thicker than that on a young pig, oil it with olive oil, and if you use a turkey baster to remove some of the early drippings from your pan, you can baste the skin with this fat and it will crisp up.
    Happy Trails

    Barbecue is not rocket surgery
  • Some may think you to be a troll.

    Oh, I think I've been around long enough to have a little fun. ;) I haven't posted much in recent years, but folks who have been around a while will remember me as "JET", I joined the forum in the late nineties, I guess...
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