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

First Pork Butt

Options
notaclownquestion
notaclownquestion Posts: 9
edited June 2012 in EggHead Forum
I am brand new to the BGE as in literally just picked it up this past weekend. Sunday I want to do a pork butt for pulled pork. I have the place setter, rub, and planned  on injecting it with apple juice and worchestershire sauce? All the ones I see in the stores run about 6 lbs. Any suggestions or tips? It would be appreciated. THANK YOU!
· Share on FacebookShare on Twitter

Comments

  • JerkChicken
    JerkChicken Posts: 551
    edited June 2012
    Options
    Check out Naked Whiz site. He has all the best beginner knowledge and step buy step guides. I bet half the people on this forum did their first butts off of his tips.

    Butts are real easy though. As long as you have a good understanding of temp control you can't go wrong.
    LBGE, Weber OTG w/ Rotisserie, Weber Genesis S-330, Chargriller Duo, AR-15, AK-47
    · Share on FacebookShare on Twitter
  • ncbbq
    ncbbq Posts: 257
    edited June 2012
    Options
    Here is what I like to do and I wrote it up on another thread. If you already have a rub and sauce you like you can disregard that part, but the methodology will work substituting your choice. I am actually doing one overnight tonight for some guests tomorrow.

    http://eggheadforum.com/discussion/comment/1193265/#Comment_1193265
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 32,378
    Options

    Another endorsement for TNW's site linked here- http://www.nakedwhiz.com/recipes2.htm#pork and here's another great read: http://www.amazingribs.com/recipes/porknography/perfect_pulled_pork.html 

    Should answer any questions about the cook-and don't sweat getting the dome temp "dead-on".  250*F on the calibrated dome temp seems to be a sweet-spot for BGE's but 240-300*F will also work.  Patience during the plateau/stall.

    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • Airwolf
    Airwolf Posts: 76
    Options
    I did a time vs. temp chart for mine at this link:

    http://eggheadforum.com/discussion/1140553/time-vs-tempurature-chart-for-a-pork-buttshoulder

    I got nervous when the temp started to climb very slowly through the 160's.  Make sure you have at least 2 hours per pound time figured.  I would add 1-2 hours onto the time just to be sure you are covered, you can always rest it in a cooler.

    Make sure you are comfortable with controlling the temp.  Don't chase it.  Make SMALL adjustments and let the BGE stabilize for at least an hour before making an additional adjustment.

    Enjoy it, it can be scary, but it is also a lot of fun!
    · Share on FacebookShare on Twitter
  • Gandy Dancer
    Gandy Dancer Posts: 273
    Options
    Check out  Thirdeye's Cookin' Site
    · Share on FacebookShare on Twitter
  • rickHP
    rickHP Posts: 49
    edited June 2012
    Options

    I did my first one last weekend using everyone's advice here. Might have cooked it at a higher temp than most, about 280 on the grid, 300 on the dome, but it still turned out great. A 6 pounder took about 8 1/2 -9 hours to get to 200. It stalled at about 170, and did a mini stall around 190.

    Didn't inject it with anything, but used a homemade rub and spritzed it with cranberry juice every hour starting about half way through. Might skip the spray the next time since my only complaint was that the bark was a bit softer than I would have liked.

    But if I can do it, anyone can.

    · Share on FacebookShare on Twitter

Categories