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Pork butt in a medium results

PWisePWise Posts: 1,173
edited 3:49PM in EggHead Forum
So I filled it up to the brim of the firebox... lighted a firestarter square dead center and waited about 2 hours for the temperature to level... set 1 pork butt and cooked for ten hours until 198 internal was reached... I placed the second one and hope the lump will last hehe... will tell you in the afternoon...

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Cheers!

Comments

  • 61chev61chev Posts: 539
    You should be fine I have a medium and have done 3 8# butts on 2 layer cook standing on thier sidw on the bottom and flat on the top just have to watch your dome probe and keep it away from the cold meat
  • PWisePWise Posts: 1,173
    hehe... well that's gonna be a bit difficult... I'm at the office... I just hope the lump doesn't give out. It's been burning for 12 hours now... just 8 more hours aprox for the butt to be ready, and then will let it burn out just for educational purposes...
  • rsmdalersmdale Posts: 2,472
    Looking good ,you should be fine for the other one it will be interesting to see how long the lump lasts.


    GOOD EATS AND GOOD FRIENDS


    DALE
  • Pato,

    You know you Americans don't know how to cook barbacoa. You should ask a Mexican, like Beli. He will show you how. :laugh:
  • PWisePWise Posts: 1,173
    Jaja... gracias por la sugerencia Jose, al rato le marco a Beli a ver que opina... lo veia seguido cuando vivia en Monterrey, mi ciudad natal, antes de venirme a vivir a Roseville hace 3 semanas... ;)

    Si conozco la barbacoa... de hecho la he cocinado en varias ocasiones (con cabeza de res envuelta en penca de maguey), pero esto no es barbacoa... es puerco, y es cabeza de lomo, muy diferente... seria incorrecto llamarle a esto barbacoa... :P

    Un saludo grande desde Roseville!
  • PWisePWise Posts: 1,173
    Hey Dale! yeah, it's my first long cook on the medium so I really am interested in knowing that... It definitely behaves differently than the XLs... I'll let you know...

    Cheers!
  • eenie meenieeenie meenie Posts: 4,392
    Hi Pato......put away that sharp knife. All you need for something that tender are your fingers and a butter knife, lol. Looks good with a nice bark! :)
  • PWisePWise Posts: 1,173
    Hehehe I knooow Rebecca! the thing is that it's plenty food so I wanted to cut in smoothly to make 4 square blocks to cool and freeze.... The bark was deliciouuus.... :woohoo:

    cheers!
  • Just teasing you, Pato. Welcome to the U.S. ! :)
  • PWisePWise Posts: 1,173
    Hehe, I know! thanks!

    Cheers!
  • 1st one looks great
  • Looks great! Still haven't done a pork butt. Helped my brother do several, but none on my own.

    I keep wondering why everyone's platesetter is so white and mine is so black. Now I know. :S
  • PWisePWise Posts: 1,173
    For those who wanted to know...

    After 18 hours of fire at 250F on a medium... it finally gave out...

    cheers!
  • rsmdalersmdale Posts: 2,472
    Thanks Pato,that is pretty cool that you can cook for 18 hrs on one load of lump.Enjoy the meat and have a great weekend.



    GOOD EATS AND GOOD FRIENDS


    DALE
  • Gator Bait Gator Bait Posts: 5,244
     
    Hi Pato

    Your first butt looks perfect! Did you have enough lump to finish the second one? You also say that you filled the egg to the top of the fire box not the fire ring?

    Gator

     
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