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Boston Butt question
Comments
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You are in the stall. Once you get out of the stall things will move more quickly. If you are getting short on time you can open the vents a little and get the temp up in the 300 - 350 range.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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those hr rules seem to aplly better with 7 pounders on up. with that small of a butt i might consider foiling it with some juice and finish it with a braise
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Wrap in foil and bump temp up as foghorn says. It will be done in no time
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Stall huh? How long does this "stall" usually last? Ive got about 2 hrs before dinner is supposed to be ready. Should I wait it out or foil it?
Not sure if it means anything, I do have a drip pan filled with water in the egg.
XL bge, Mini max & 36 BS Griddle. -
The worst thing about the stall is that it is unpredictable.
I'd go with foil at 350 now. Ideally it will be done in an hour and it can spend an hour in a cooler wrapped in foil before you pull it.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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And where are you in Florida?
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Heres a dumb question.. When you say Foil it and go with the higher temp. You mean just wrap the entire butt in foil and seal it closed?
Im just south of Gainesville.
XL bge, Mini max & 36 BS Griddle. -
In my humble opinion, for a smaller butt like that I would go ahead and foil it and let it finish. If it gets done early, you can put the butt wrapped in foil, in a cooler stuffed with towels (FTC- Foil, Towel, Cooler).I have only done one smallish butt- and it came out a little dry. I had the same issue- a 4 lber and it cooked for like 12 hours.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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definatly foil and crank the heat up. fwiw that water in the pan probably slowed the cook down even more
fukahwee maineyou can lead a fish to water but you can not make him drink it -
water.... we don't need no stinkin waterBx - > NJ ->TX!!!All to get cheaper brisket!
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I am sold on a rest period on butts -- and i agree with those who said foil it and bump the temperature up, but don't serve it off the grill without a rest period.
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How long of a rest period am I looking forXL bge, Mini max & 36 BS Griddle.
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Normally one hour. Wrap in foil then a towel and drop in cooler.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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If you need to eat sooner 1/2 hour would be ok too. Let us know how it turns out.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Ok thx guys. It's currently wrapped in aluminum foil at 375°.. temperature is steadily climbingXL bge, Mini max & 36 BS Griddle.
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EggHeadinFlorida said:How long of a rest period am I looking forI find no difference between FTC for hours and pulling after 20 minutes. To me, FTC'ing just keeps it at a safe temp for holding.You can do it, but don't do so long that it delays dinner. Nothing is worse than pissed off dinner guests(especially SWMBO'ed)
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I cook my butts turbo style and when my butts come off the grill the liquid inside the foiled butt is about 3/4 of the heigth of the butt. After the rest period, minimum of one hour, that liquid will be 1/3 of that amount. As the butt cools the liquid goes back into the butt. No different than pulling a good steak off a grill and serving it! As soon as it is cut into, the juices pour out of the steak..
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Nice looking bark! =P~Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK.
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How'd it taste?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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See all that brown looking stuff on the foil --- thats flavor that if not foiled at the end of the cook would be in the drip pan or on the PS !
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It was a little salty. The rub I used tasted like **** lol.XL bge, Mini max & 36 BS Griddle.
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Here is the rub on the butt prior to going on the egg.XL bge, Mini max & 36 BS Griddle.
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You might have a decent rub, but maybe it is just too much of it??? I had to finally get something the whole family enjoyed -- not too hot and not too sweet!!
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I'm thinking it was a bit much. But hey first butt, live and learn.XL bge, Mini max & 36 BS Griddle.
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What kind of rub was it? It does look like a generous coating .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Looks like a good rub. Next time don't use so much.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I was looking at the pic of your "rubbed butt" and my 7 year old said it looked like it was covered in ants and bugs. LOL
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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