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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!

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My first Boston butt on the Egg

It's even hard for me to believe, but although I've had my BGE for seven months, I am doing my first Boston butt on it, today. I have done them many times on my old Char Broil charcoal grill, though.

So, I'm keeping it simple. I got a small (just over 3 lbs) boneless BB. I will dry rub it with Tony Chechere's Creole seasoning and cook indirect at 350 for up to 4 1/2 hours. I'll use a drip pan with fruit juice in it. I'm getting my son to cut me a chunk of hickory to go on the fire.

I'm already having trouble waiting.

Tim
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Comments

  • lousubcaplousubcap Posts: 6,411
    edited February 2013
    Just keep an eye on the meat temp-cooking at that temp  I would think it will be finished in closer to three hours-but each pig has a mind of it's own.  Just an opinion and we all know what those are worth :)
    Louisville
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  • ratcheerratcheer Posts: 189
    The fire I have going is only running around 300, anyway. I'm just keeping the lid closed and going with the flow. ;)

    Tim
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  • ratcheerratcheer Posts: 189
    I let it go the full 4 1/2 hours and never even opened for a peek. The grill was down to 270 when it finished. And the pulled pork was perfect. =P~

    Tim
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  • Congrats on that !!
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