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Need words of wisdom

Mark0525Mark0525 Posts: 1,228
edited 7:58AM in EggHead Forum
Like I posted earlier, for some reason my 2 butts that I put on last night at 10 were done this morning by 6. That's only 8 hrs for 2 - 8# butts. Not planning on eating until 3 and I know I can't leave them in the cooler for that long. Any advice? Thanks, Mark


  • Put them in the oven, covered in aluminum foil, and put the oven on the lowest setting.

    Happily egging on my original large BGE since 1996... now the owner of 7 eggs. Call me crazy, everyone else does!
  • i'd pull now and put into foil trays, reheat later on.

    that is the turbo butt of all turbo butts. dome thermometer calibrated?
  • Mark0525Mark0525 Posts: 1,228
    I'm going to have to check it. I've never calibrated it before but never had any problems with any other cooks.
  • Celtic WolfCeltic Wolf Posts: 9,770
    Can't believe I am saying this AGAIN, but stripstike is right. Pull them, sauce them up and in the refrigerator. Heat it up later. Anything else will dry them out.

    Oh some of us actually tell people the cook time is 1 - 2 hours per pound. This is why I tell people to never ever cook to time. :-)
  • I think they will be fine if you don't pull them, and just keep them warm, pull them right before serving. I mean keep them BARELY warm, just so they don't cool down.

    Happily egging on my original large BGE since 1996... now the owner of 7 eggs. Call me crazy, everyone else does!
  • Wise OneWise One Posts: 2,645
    And I can't believe I'm saying this, but I agree with Celtic Wolf. Another alternative is to pull, vacuum pack and put in the refrigerator. Drop the entire bag in boiling water, leave for 15-30 minutes (depending on the amount)and then cut open and serve. You can avoid having to sauce first that way.
  • Mark0525Mark0525 Posts: 1,228
    Thank you. I think I will leave them in the cooler as long as I can and then pull and sauce and heat. Thanks for everyone's help. They look great just was shocked when they were done so fast.
  • only other thing i can think of is sometimes one man's 'done' is another man's "couple hours to go'.

    if they are at 195, say, you could shut the egg down and let them cruise another hour at least until they hit 205, then put them in the cooler. would give you a little extended time, not much though
  • Mark0525Mark0525 Posts: 1,228
    I didn't think about that. The small one was already 204 when I got up at 6 to check them.
  • wow. did you move the meat thermo around to make sure you were at the deepest part, or not hitting a bone? man. 205 at 6am? did you get one of them new bge microwave-oven eggs?
  • Mark0525Mark0525 Posts: 1,228
    lol....I even used my thermapen to check to see maybe my maverick was off but it wasn't. This was the first time that I maintained 250 on the nose for the whole night. I was so happy that it was holding but surprised it was done
  • well. live and learn i guess. although you didn't do anything wrong, and if you tried to estimate the next cook based on these times you'd probably be stuck with a real slow cook.

    ah well, part of the fun. for what it's worth, some of the best results are the anomalies. i screwed up and let baby bakc ribs go for 9 hours, and was prepared to have to throw them out. to this day, they were some of the best we've done. go figger :ermm:
  • Hey Mark,

    Sorry to hear that your butts went turbo. On the bright side, it would be worse if it was 3pm and they were stuck at 170... Glass half full.

    Gawd, it's too early to be up on a Saturday.....
    Braiiins... I mean coffeee....
  • Mark0525Mark0525 Posts: 1,228
    I agree it still is fun. Just really don't know what to do still :woohoo: Just afraid it's going to be dry. I have to do something soon though
  • Mark0525Mark0525 Posts: 1,228
    Tweev, that was my biggest fear that they wouldn't be done in time, wow was I I'm sure they will be fine
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