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Boston butt not completely thawed.....ok to still cook?

Thanks for any advice. It's an 8lb sucker and I want to start it at 10p tonight
Charlotte, nc
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Comments

  • nolaeggheadnolaegghead Posts: 14,914
    Yeah, you can put them on frozen.  They'll thaw out fine in the egg.  I wouldn't do the same with a steak, but a roast cooked to 200F, no problem.
    ______________________________________________
    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 

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  • Thanks
    Charlotte, nc
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  • shtgunal3shtgunal3 Posts: 2,902
    @nolaegghead do you put them on fully frozen or partially thawed? Got two in the freezer now.

    ___________________________________

     

     LBGE,SBGE, and a mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • FanOfFanboysFanOfFanboys Posts: 1,845
    edited January 2013
    Technically fully frozen would work but take long time, can't inject, harder to rub bc excess sweating.
    Boom
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  • nolaeggheadnolaegghead Posts: 14,914
    rub don't stick to ice very well.  Thaw it best you can within your time frame.
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,352

    I've done them from fully frozen and they are better than than fresh IMHO. A little bit defrosted allows ther rub to hold better. Several hours longer but the smoke flavour is incredible

     

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,914
    Plus the lovely smoke ring....don't forget the aesthetics. 
    ______________________________________________
    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 

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  • Little StevenLittle Steven Posts: 27,352

    And way better bark. I ain't skeered

     

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,914
    whoever said the bite was worse than the bark wasn't freezing their butts
    ______________________________________________
    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 

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  • At 11 hrs of a 16 hr cook and the temp is at 300. Was there the entire night. Can't get it to 250. For an 8lber what does this do to my cooking time? Still 2hrs per lb?
    Charlotte, nc
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  • lousubcaplousubcap Posts: 6,664
    The guidance of around 2 hrs/# at 250*F on the dome is just that...cook til the bone pulls clean somewhere in the 195-205*F meat temperature range.  With 300*F on your calibrated dome thermo you should see around 1.25 hrs/# plus some additional time (~ an hour) for the thaw-check the meat temp and bone resistance to gauge the finish-line.
    Louisville   L & S BGEs 
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  • Thanks for the advice. I'm amazed the egg held a steady temp through the night and the entire burn. And left me quite a bit of unused lump behind to cook 6 chicken breasts and then some. The meat basically fell off be bone. Thanks for the advice.
    Charlotte, nc
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