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Big day for butt roast...pressure!!!!!

Mark0525Mark0525 Posts: 1,232
edited 7:25AM in EggHead Forum
I've never cooked under pressure like this. My daughters grad party is tomorrow and we are having it catered but my daughter loves pulled pork so I'm making it tonight for tomorrow. I've been getting ready all day and of course drinking beer. I placed the rub on around 4 today leaving it sit out. should I throw it in the refrigerator until I'm ready to put it on the egg? Total weight was 16.3 for 2 butts but one is bigger than the other. Party starts at 3 tomorrow so I was planning on putting it on the egg around 11 tonight. I've cooked 2 of these so far and never had a problem. I'm just worried about this one because it means so much. Again beer is kicking in and I just don't want to screw this up.Any pointers would be great....One more thing the larger of the 2 seemed to be split in the middle and doesn't seem as solid as the other one. Thanks for your help....Mark


  • Mark,
    First of all if you plan on cooking today you should really be drinking scotch, not beer. :)

    You've done this before - you know it's easy. Worst case scenario, you drop $200 and order awesome pizza. :)

    If the butt is falling apart tie it up.

    Remember timing - better 4 hours early than 4 hours late.

    I'm making cedar planked salmon in a couple hours. 15-20mins at 400. Super easy - pretty hard to screw that up. Just how I like it :)

    Hey, the BBQ sauce in the joy of cooking is awesome on pulled pork (I'd say awesome anyway) - in case you are looking for a recipe.

    Best o' luck :)
  • Mark0525Mark0525 Posts: 1,232
    Thanks, yes I've done this before and you know me, I should I stick it in the fridge for now or leave it out at room temp? I will try the sauce but not on this cook :)....It's nice hearing from you again
  • gdenbygdenby Posts: 5,793
    In terms of food safety, keep the butts in the fridge until just an hours or two before cooking. Having them at room temperature is likely to speed up the cook noticeably, maybe more than an hour. Having them fridge cold will make the final results prettier with a better smoke ring.

    Set your alarm so that you positively will get up around 3 a.m. You'd hate to sleep thru to 8, and find the Egg at 90 degrees, or less.
  • Mark0525Mark0525 Posts: 1,232
    You are so right...Thanks
  • Mark,

    Put the meat in the fridge till you are ready to start cooking, unless breeding bacteria is a favorite hobby.

    In terms of the timing, estimate 2 hours per pound at 250 degrees for your biggest butt. The smaller one will probably finish a bit quicker. Leave yourself some wiggle room and start a couple hours earlier than that estimate tells you to. If the butts get done early, or if one gets done before the other, wrap in a couple layers of foil and a towel, and put in a cooler to keep warm. When they are both ready and it's time for dinner, take them out, pull them, and eat.

  • Mark0525Mark0525 Posts: 1,232
    Thanks John, I just want to make sure I'm doing it right...I can't screw this one up. I've done it before and it's always turned out great. I'm sure i wont sleep too much Thanks
  • Celtic WolfCeltic Wolf Posts: 9,773
    Let me put this in perspective. Teenage daughter or 350 hungry soldiers armed with rockets.. I know it appears to be even, but some of them rocketeers are teenagers too..

    You'll do fine...
  • Mark0525Mark0525 Posts: 1,232
    Well said :)
  • Have another beer :) it's going to be mightyfine
  • Mark0525Mark0525 Posts: 1,232
    Frank, I put the butts in the fridge and I'm taking your advice....1 more beer is just enough :)
  • Your next post better be something insightful and profound. I think it's when you get promoted to platinum egger or whatever.

    I'm hoping for a well reasoned solution to the middle east problems. Either that, or a way to reduce our dependence on both foreign and domestic oil. Or how to make a 3 inch smoke ring on your butts. I'm waiting.... :)
  • Mark0525Mark0525 Posts: 1,232
    Now that's more pressure than my daughters pulled pork....I got nothing :(
  • That was disappointing....... ;) :lol:
  • Car Wash MikeCar Wash Mike Posts: 11,244
    Did you pull them?

  • Celtic WolfCeltic Wolf Posts: 9,773
    They are raw!! Go have another Rita!!!
  • Mark0525Mark0525 Posts: 1,232
    I haven't put them on yet. Probably 10:00 tonight. Party is at 3:00 and they are 8+#'s but mine has never taken 2 hrs per # before. Watch tomorrow they
  • Mark0525Mark0525 Posts: 1,232
    Just had another beer...I may be sleeping before I actually put them on :)
  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Suggestion #1: STOP DRINKING. :S
  • Mark0525Mark0525 Posts: 1,232
    OK, that's the worse advice I've received all day :)
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I misread I am at the restaurant.
  • Car Wash MikeCar Wash Mike Posts: 11,244
    I am cooking for my nephews wedding next Friday. I will have everything done, vac sealed and ready by Tuesday. 150 people, home town and my entire family. No pressure.

  • Did I misread too??? Did you say you're at a restaurant or bar??? :woohoo:
  • Mark0525Mark0525 Posts: 1,232
    11:00 and has been on for over an hour. Maintaining 250 with no problem. 1 butt is at 92 an the other is at 85. Should I worry about the difference?
  • Mark0525Mark0525 Posts: 1,232
    2 butts went on at 10:00 and I've maintained temp at 250 all night dead on. I just woke up and the smaller one was at 200 and the bigger one at 195. I pulled the smaller one and wrapped and put in cooler.

    How can a 8# butt be done after 8 hrs? They look great. My problem is that we aren't eating until 3:00. Way too long to be in a cooler. Any ideas?

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