Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

First Boston Butt (Pics)

mangasbmangasb Posts: 10
in Pork
Long time reader, first time poster.

Put my first Boston butt on the LBGE about 20 minutes ago.  7.3 lbs bone-in.  Shooting for 250-275 degrees for11-13 hours, using soaked apple chips.  Covered it in yellow mustard and then rubbed with Everglades Cactus Dust.  Wrapped in saran wrap overnight.  I tied it because I didn't know how soft it would get.

The challenge for the morning is the outside temperature.  Currently is 31 degrees and sunrise isn't for another hour and a half or so.  I brought the plate setter in with me last night so it wouldn't have to warm up from being frozen as well.  Took a bit to get the dome temperature stabilized, but last check, it was holding at 260 degrees.  I wish I had remote temperature monitoring as I'll being in church for hours 4-6 of the cook.  I'm sure God would understand.

Updates to follow.

Flag • Off Topic Disagree Agree Like

Comments

  • jfm0830jfm0830 Posts: 514
    Good luck with that brisket! Be sure to post pictures of the end results. 

    31 degrees should be no trouble, I've used my Egg down to 12 degrees so far this Winter and the only changes I've had to make weren't to the Egg. I need to wear more clothes to stay warm. My Eggs seem unphased by the cold weather.

    Jim
    N.E. Massachusetts
    Two Large BGEs
    Flag • Off Topic Disagree Agree Like
  • DMurfDMurf Posts: 330
    Remember cook to temp not time. Not sure that you are going to be in that time range with that EGG temp. I am currently running 250 and have two butts on for the last 16 hours and am at 150 internal right now, oh how I love the stall. There is lots of info on the forum about doing a turbo butt at a higher temp if you need to finish by a specific time. 
    David
    BBQ since 2010 - Oh my, what I was missing.
    Flag • Off Topic Disagree Agree Like
  • GQuizGQuiz Posts: 110
    Egg noob here... Do the butts get so soft you have tie them up? If so, what did you use? I want to cook a butt in the coming weeks.
    XL BGE Schertz TX
    Flag • Off Topic Disagree Agree Like
  • DMurfDMurf Posts: 330
    Myself I have never had the need to tie a Butt, bone in or boneless, this has never been a problem for me. I get my Butts from Sams Club and it is a 60/40% that they will be boneless. Put them in the EGG at 250 and walk away and avoid the temptation to play with them.

    Cook to temp and done not to time. - This is the mantra I learned from this forum.
    David
    BBQ since 2010 - Oh my, what I was missing.
    Flag • Off Topic Disagree Agree Like
  • mangasbmangasb Posts: 10
    7.5 hours of cook time at 250-275 and meat temp is at 186.  Forcing myself to stay inside to avoid sneaking a peak.  Might go hit some wedge shots from 150yd in.

    Going to pull off at 195 and wrap in foil/towel and cooler to let it rest for an hour or so.
    Flag • Off Topic Disagree Agree Like
  • mangasbmangasb Posts: 10

    Ended up getting distracted with some other stuff around the house and didn't take the meat off until it was at 201 degrees.  Total cook time was 10h45m.  Let it rest for an hour wrapped in foil and blanket in the cooler.  Bark was delicious and had a nice smoke ring.

    Thanks to the forum for the tips I borrowed along the way.

    photo 1.JPG
    3264 x 2448 - 2M
    photo 2.JPG
    3264 x 2448 - 3M
    photo.JPG
    3264 x 2448 - 3M
    Flag • Off Topic Disagree Agree Like
Sign In or Register to comment.