Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

5 # Boston Butt

Options
Louisiana Redneck
Louisiana Redneck Posts: 198
edited November -1 in EggHead Forum

Good evening,
I just want to be sure. It has been a while since I cooked a Boston Butt for pulled pork. I should cook it about 2 hours a pound. Dome temp should be 225/230. Cook indirect with a drip pan. When meat reaches 190/200 I need to pull, wrap in foil and towels and put in ice chest for 30 minutes. is this the best cooking methods?[p]Thanks for any help.
· Share on FacebookShare on Twitter

Comments

  • Jethro
    Jethro Posts: 495
    Options
    Louisiana Redneck,[p]Looks like you have it right, except the cooler part. If you are ready to eat it - just pull and then serve.[p]If you aren't ready to eat, then wrap and place in a cooler until your ready to eat. When you are ready to eat then take it out the coller and pull it.[p]Regards,
    Jethro
    · Share on FacebookShare on Twitter

Categories