Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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10 lb Bone in Butt - 22hrs at 225 - 190 degrees now

So....hungry.... Neighborhood is awash in porky goodness aromas. This butt is taking a long freaking time. Bone is still firmly set. Must resist....


  • Little StevenLittle Steven Posts: 26,925
    All the low and slow has done it's good. Crank her up to 300 or higher to finish. Use 250* in future.


    Caledon, ON


  • Agreed. Don't really lose anything cooking at. 250 vs 225.
    Clarendon Hills, IL
  • tulocaytulocay Posts: 1,688
    I have done a couple that took 17 hours. Turned out great. Good luck
    LBGE, Marietta, GA
  • EggucatedEggucated Posts: 212
    I had take 24 hours, after 22 I kicked up the temp to 300 to finish. Pure magic, can't screw up a pork butt!
    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
  • Turned out great! I ended up checking temp in a few spots with my shiny new super-ultra-mega fast white Thermapen and found I had a lot of locations between 195 and 198. Thanks for the advice everyone! Good stuff as usual :)
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