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Tonight's Pork Butts On...Anyone else?

ForniaFornia Posts: 451
edited 12:45PM in EggHead Forum
My wife hinted on the fact that we are ‘low’ on vacuum packs of pulled pork in the freezer, so I was given the task of doing a few Butts. Oh yeah….Twist my arm there! I've won them over on pulled pork.

Anyone else doing any overnighters???

2 Pork Butts (approx. 7.5# each)
Fab 'Free' mixed with Apple Juice and overnight to thicken before injection.

Injected with the Fab Free, attempted to massage the butts (ha!) every 2 hours. 15 hours in fridge after injection.

Slathered in yellow mustard; then rubbed with my latest homemade rub, which I really like on the ‘dry’ taste test.

On the 250. This is the first time I’m putting liquid in the drip tray under the butts. Not sure if there is a difference from reading a bit.

One the Egg at 11:00pm….again, without a Guru. I’ve had dome temp stable now for 1.5 hrs., so I should be fine through the morning. I'll be up for a while yet though. Fingers crossed!
These Butts from Sam's had a 'different' shape to them??? More 'square' than all the others I've bought. Any thoughts?

Injected in the cryovac package.


  • You have some nice looking Butt there! :ohmy: Post some done pic's
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
  • ForniaFornia Posts: 451
    Will do!

    Yeah....the package is different than the ones we've got there in the last year+. Says 'no' processing. But for 7.5#ers, they had a different shape to them.

    Maybe it's nothing.....but hopefully it's better! :woohoo:
  • ForniaFornia Posts: 451
    Update from 12:45am. 1 hr. 45 min. into the cook.
    My 'tend the Egg' snack.... :whistle: :blush: :evil:
    Finally....cocktail by the bunny.
  • 2Fategghead2Fategghead Posts: 9,623
    Jason, There is a new pig butcher here and I ordered a whole shoulder for next Friday. It should go around 20 some pounds. I hope anyway. I think he said $1.69 per pound. I can't wait for that cook. It makes some great pulled pork with all the muscle groups. :P I love pulling it after the rest and sampling the meat. :P :P :P
  • WeberWhoWeberWho Posts: 3,946
    I think thats a first. Bazooks as a side dish. I like it! They really do look thick and square. They look good. Will have to show off the prize when done!
  • I cooked a case of those Sam's Club Butts Friday night
    Very happy with the results
  • thechief96thechief96 Posts: 1,908
    I put one on last night aroud 10:00. 7:30 now.Guess I should take some pictures. Like they say not didn't happen. :)
    Dave San Jose, CA The Duke of Loney
  • ForniaFornia Posts: 451
    I woke up this morning at 4am, looked at pit temp and it was 256. Went back to sleep.

    Then woke up at 9am, and it's 255. I think this is really the testament to having the Egg 'stable' before cooking on it. I had it at 250 for at least 1.5hrs. before I even thought about putting the Butts on the Egg.

    Pulled the smaller Butt off just now....foiled, and plastic wrapped, towel wrapped and into the dry cooler.

  • hornhonkhornhonk Posts: 3,841
    Looks great Jason! What's the difference between Fab P and fab free?
  • ForniaFornia Posts: 451
    Fab said to be MSG Free. Although I've been advised that looking at the ingredients, there is some forms of msg in it.

    I didn't purchase it becauce of the MSG aspect, but rather that Fab was at SummerFest in New Holland, PA this past year.

    They were selling the bags for $10. I bought 3, and the owner threw me another 2 bags. So...I've got the 'free' version out the wazoo. :whistle:
  • ForniaFornia Posts: 451
    End results:

    For some reason, the slightly larger Butt took much longer to cook. Ended up being around 17hrs.

    Not sure if I injected this one more….but just took a while longer.

    I pulled the 1st Butt that came off the Egg. Really wonderful texture and juicy meat. The fat rendered down very nicely. Enjoyed pulling/tasting this one!

    We had some quick Sammys….drizzled with Smokin Guitar Player’s Secret Sauce.

    Killer sandwich!

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