Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Last Weekend\'s Cook...a 19hr marathon!

doubleapexdoubleapex Posts: 61
edited 6:17AM in EggHead Forum
I was a little nervous about this one...a 9lb pork butt that I put on the Egg at midnight, Sunday--she hit 195 at 7pm. Here's the photo before the pull--and the second is my left over lump. I was amazed at how much fuel was left--and even untouched after 19 hours at 250!!! One side note--once the butt hit 180, I kicked up the temp to 350ish at the dome because I was running waaaay behind and my guests were hungry. It turned out perfect...moist and delish.


Interior, with smoke ring


lump.jpg[img size=150][/img]


  • IkoIko Posts: 25
    Nice! Great minds think's my 18 hour pork butt (my first ever) from Sunday night. It went on a little after 1am and finaly reached 200* a little before 7pm. Surprised how long it took since it was only a 7 pounder -- but the grate temp was held between 210-225 the whole time (240-250 dome temp). It was so tender when finished it literally fell apart in my hands when taking off the Egg.


  • doubleapexdoubleapex Posts: 61
    looks like a nice one!
  • pretty slick, heh? B)

    Go forth and EGG
Sign In or Register to comment.
Click here for Forum Use Guidelines.