Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Forums
- All Forums 129.9K
- EggHead Forum 122.3K
- Forum List 4.9K
- EGGtoberfest 184
- Forum Feedback 1.5K
- Off Topic 1.7K
- EGG Table Forum 951
- Rules & Disclaimer 1
- Cookbook 2.4K
- Valentines Day 3
- Holiday Recipes 30
- Appetizers 71
- Baking 197
- Beef 453
- Desserts 26
- Lamb 34
- Pork 616
- Poultry 367
- Salads and Dressings 14
- Sauces, Rubs, Marinades 153
- Seafood 144
- Sides 117
- Soups, Stews, Chilis 38
- Vegetarian 12
- Vegetables 55
- Health 229
- Weight Loss Forum 227
Spring is in the air, we know winter can't last forever, and we are all looking forward to even more opportunities to enjoy the Ultimate Cooking Experience! How about chasing off the last of the winter chill with some BBQ Chicken Soup or zesty Fired-Up Chicken Wings! Check out all the new recipes and cooking videos – from Stuffed Burgers to amazing Peach and Prosciutto Pizza, and everything in-between! Visit BigGreenEgg.com/recipes for tips and ideas.
Boston Butt Cook
tmuenster
Posts: 35
I am starting a Boston Butt that I plan to document for the BGE community. I have done several of these before but I thought it would be helpful to detail the process for anyone who might be new to BGE.
Here are the particulars on the equipment, rub, and pork:
Large BGE
Stoker BBQ Control
Dillio Dust Rub (LaRue Tactical gift for anyone interested)
Mixture of BGE and Cowboy charcoal (Big pieces of charcoal on the bottom)
Water soaked hickory chunks for the smoke
Pit temp is set at 220 F and the probe is set at 200 F.
I put the pork on at 3:30pm CST. The meat was at 38 F and the pit was right at 220 F. I am planning about 2 hrs per pound and it should take about 22 hours for the cook.
It smells fantastic already!
Here are the particulars on the equipment, rub, and pork:
Large BGE
Stoker BBQ Control
Dillio Dust Rub (LaRue Tactical gift for anyone interested)
Mixture of BGE and Cowboy charcoal (Big pieces of charcoal on the bottom)
Water soaked hickory chunks for the smoke
Pit temp is set at 220 F and the probe is set at 200 F.
I put the pork on at 3:30pm CST. The meat was at 38 F and the pit was right at 220 F. I am planning about 2 hrs per pound and it should take about 22 hours for the cook.
It smells fantastic already!
Comments
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeI forgot to mention the BGE is setup for indirect with a pan of apple cider.
All the work on the BGE was making me hungry so I fired up my Broilmaster for a nice bone-in ribeye.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeIf my calculations are correct, when this baby hits 88 miles per hour, you're gonna see some serious shit!
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeFred is correct about the pit and grid temp being the same thing. I call the temp inside my BGE the "Pit Temperature" and the "Probe Temperature" is the food.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree LikeI am also trying out the BBQ Monitor app for the Stoker. I am not a computer expert by any means but I thought it was relatively straight forward to set up. I do not have it set up for remote internet viewing yet so it only works on my home network. This is a big improvement to check the temps from inside the house on my iPhone, especially on a cold morning.
- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like- Spam
- Abuse
- Troll
0 • Off Topic Disagree Agree Like