Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

Boston butt

I want to cook a Boston butt this weekend for my daughters bday party. I've cooked a couple in the past and they have been mediocre. Can you all give me some tips, do's and donts. I want this to be the tastiest butt yet! Lol
·

Comments

  • BudgeezerBudgeezer Posts: 522

    http://www.nakedwhiz.com/elder.htm

     

    Tons of tips @ the link above. 

    Edina, MN

    ·
  • Use large bone in butt......rub meat side with seasoning of your choice.....get Egg temp to 225 degrees.....put in butt fat side down......cook to internal temp 195-200 Link above for the Elder Ward method is good reading......remember, butts are easy and tasty
    ·
  • nolaeggheadnolaegghead Posts: 14,259
    Yep, large bone-in cryovac packaged.

    There's also nothing wrong with 50/50 salt/course ground pepper (chef's pepper) as a rub.  You can use a finishing sauce later after it's pulled.

    Make sure your smoke smells good - no white smoke - you want black or clear.

    No need to warm it up before throwing on the egg.  You can pull it from the fridge, apply rub and immediately throw it on.

    I'd take it easy on wood smoke for a kids b-day party.  Not everyone likes LOTS of smoke.  Just by virtue of it being cooked on a charcoal fire it'll taste good.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • tybishtybish Posts: 61
    Cryovac packaging sounds fancy. Lol not sure if I will find that around my super market.
    ·
  • nolaeggheadnolaegghead Posts: 14,259
    It's pretty common.  It's a "factory" packing rather than a grocery store packing.  Fresher, less handling and keeps for quite a while in your fridge, or you can freeze without risk of freezer burn.


    image
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • gdenbygdenby Posts: 4,520
    Its likely the market gets them in Cryovac packs, and cuts them into smaller pieces. I eventually found a market that sells them 2 at a time in the cryovac pak. But before that, I would have to ask the meat department for a whole butt, or at least the biggest piece that was on hand.

    My limited experience is that portions under 4 pounds don't turn out as well as bigger pieces.

    My favorite sauce for PP is Blues Hog Tennessee Red. Just a little tangy. You might be able to have some shipped to you by the weekend.
    ·
  • henapplehenapple Posts: 14,430
    I do mine fat side up. I have my butcher special cut mine. Allow a couple of hrs per pound. you can always ftc for several hrs. Good luck.
    Green egg, dead animal and alcohol. The "Boro".. TN 
    ·
  • tybishtybish Posts: 61
    Should I raise my cooking grid or anything. Or doesn't that matter. Obviously I'm cooking indirect didn't now if height of grid mattered.
    ·
  • GriffinGriffin Posts: 6,926
    I'd cook mine a bit higher temp. 250-275 at grate level. Wouldn't even worry if dome temp got up to 300F. Butts are pretty forgiving and can take the higher heat, also results in shorter cooking time.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

    ·
  • tybishtybish Posts: 61
    I wonder how long it will be ok once ftc
    ·
  • tybishtybish Posts: 61
    Hope it's edible!
    image.jpg 2.5M
    ·
  • Fred19FlintstoneFred19Flintstone Posts: 5,452
    edited November 2012
    It should be able to stay FTC for a few hours.  The longest I've gone FTC is 3.5 hours once, but I've heard people here have gone a bit longer.  You can always hold in a warm oven.  You know, that boxy hot thing in the room where you keep your knives.  Oops, forgot to say nice looking butt and the crust is really nice too.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

    ·
  • tybishtybish Posts: 61
    Everything turned out great! Everyone loved it. I just finished the couple of scraps that were left over. I also used elders piedmont sauce which was really good. Thanks for the great info everyone...now what to make today? :D
    ·
Sign In or Register to comment.