Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!

If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

pulled pork

edited November -1 in EggHead Forum
so if I'm doing an 8.5 lb butt whats the temp I need to get to in the first 4 hours?


  • I like to "slow cok" at around 235F myself. At 8+ Lbs, I would Seear the mess out of the butt at 550F , turning each 3 mins and then I would remove the meat, put in saucepan and let the egg go down to the mid 200's and reinsert back on the grill.[p]When you stable at the mid 200 to 250F...then about 3 1/2 to 4 hours should do it.[p]Poke holes at the end and look for very clear juice. it should be done!!
  • T-47T-47 Posts: 84
    I have always heard that every butt has its own way of getting to temp. I cook my butts between 225 and 250, and if the cooker is working at those temps, the only butt temp I look for is the final one, for me 195. What happens between the fridge and 195, I guess I have never worried about that.

  • GroundfishGroundfish Posts: 71
    Lionel,[p]i cook indirect over a drip pan with some hickory mixed in the lump. i get a grate temp stable between 220 and 250. then i put on the butt and let it go until i get an internal meat temp of 200. i don't worry about anything except keeping my grate temp in that range. my last 5.25 lb butt took 13 hours and was awsome.

Sign In or Register to comment.