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first boston butt

I put a 6lb butt on last night around 12:30 and the thing still isn't done.  I set the grate temp to 240 and woke up several times during the night to check the temps on my cyber-q.  The butt rose quickly but leveled out around 255 and staid there until around 10 this morning.  It has been about 12 hours and the current temp of the butt is 170.  I thought for sure it would be done by now. I figured it would take 2 hours per lb.  Does this sound normal?  I have not opened the lid yet.  I want to wait until it's around 195 before opening and pulling off.  I hope everything is ok with it.

Comments

  • hitting 176 now so hopefully it's coming up.
  • tulocaytulocay Posts: 1,158
    I just pulled two 6 lb butts off my LBGE. Took almost 17 hours to reach 200 internal. That is my second 17 hour cook, although the last one was a 9 lb butt. Still trying to figure out the 2 hour per pound ratio myself.
    LBGE, Marietta, GA
  • lousubcaplousubcap Posts: 5,079
    Congrats on staying the course-as you well know, finish temp is the driver so going with good temp info is the key to success.  With the grate at 240*F and the time you have already into this butt your questioning approach is certainly merited.  That said, each hunk of meat is different and you will not be disappointed by waiting til the bone pulls clean and you are at the finish-line.
    Louisville
  • nolaeggheadnolaegghead Posts: 11,214
    If you want it done faster, raise the temp.  If it's cooking too fast, lower it. 

    Sometimes you get lucky and it's done right on time without any adjustments.  A few weeks ago I put an 8 pound picnic on at midnight to take to work for lunch for a few buddies.  I set the temp for it to be done by the time I left - 7:30is AM.  I woke up and checked the meat temp at 7AM.  201F.  Tender, perfect.  Pulled it off, FTC and took it in to work.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • nolaeggheadnolaegghead Posts: 11,214
    I think I cooked at 305 grate, that seemed right.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • I think that I have cooked 15 butts or so since June and the only thing I have figured out is you can't ever really count on a finish time. Every now and then it comes out on time, but more often than not it takes FOREVER to come out of the stall. Just let it cook till the bone pulls easily and everyone will rave about it! Let us know how it turns out.
  • nolaeggheadnolaegghead Posts: 11,214
    If you can reproduce the conditions, you can get a pretty good ballpark estimate and good reproducibility.  That's a good reason to get a stoker it makes it about as reproducible as cooking butts in your oven, except way more delicious.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Temp just hit 195 and I pulled, wrapped in foil and towels and tossed in a cooler. Going to let sit an hour and will see how it turned out.
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    3264 x 2448 - 2M
  • nolaeggheadnolaegghead Posts: 11,214
    If you're going to eat in an hour, you can just leave it out, maybe loosely cover with foil.  You want the outside to cool down some so it stops cooking (assuming you pulled it when it was done).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Pork was great. Was very tender and pulled very easily. Best sandwich I have had in a while!
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