Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Boston Butt from Publix
I was happy with the 2.5lb'er I cooked lastnight, that my family has asked to do another. I went to publix and the biggest one they had on the shelf was 4lbs. I asked the employee if he had any bigger ones in the back. I told him I was looking for a boneless 8lb'er.. Low and behold he brought my out what I was asking for. When I got home I noticed that there was a huge cavity on one side of the butt. Im guessing there is where the bone was. So my question.... Will this cavity affect cooking the butt? I guess I have to put the meat probe on the non-cavity side? Also, I need this thing for Friday at 5pm. I will start it tomorrow night around 11ish. Is it too early to put the rub on it now?
Comments
-
Go ahead and put the rub on now. It won't cause any problems. The cavity won't affect the cook, just more area to create bark. You can tie the roast to keep it from falling apart, but I buy boneless butts from Costco all the time and never tie them. As long as the probe is in the center of meat, it doesn't matter where you stick it in.
-
Here's the picsXL bge, Mini max & 36 BS Griddle.
-
Here the pics of the butt.. Not much fat :( The wooden spoon on the outside shows how deep the cavity is..XL bge, Mini max & 36 BS Griddle.
-
I always plan to finish the cooking of a butt early, give your self extra time. I'm figuring you plan a low and slow "overnight" cook and this means some variables since the time the butt takes to get thru the "stall period" can take one hour or three hours?? But since you can hold the butt in it's rest cooler for up to five hours, gives you the ability to complete the cook and sit back and await the serving time.
-
why didn't you want the bone in?Green egg, dead animal and alcohol. The "Boro".. TN
-
I just put the rub on and noticed something. I thought at first there was just a smaill cavity in the end. If you look at the picture where im "spreading" the hole, I just saw that the entire side of the butt is cut length wise.Look to the right of it and you will see what Im talking about. I guess that's why they put the string on there to hold it together?XL bge, Mini max & 36 BS Griddle.
-
henapple said:why didn't you want the bone in?
XL bge, Mini max & 36 BS Griddle. -
Charlie tuna said:I always plan to finish the cooking of a butt early, give your self extra time. I'm figuring you plan a low and slow "overnight" cook and this means some variables since the time the butt takes to get thru the "stall period" can take one hour or three hours?? But since you can hold the butt in it's rest cooler for up to five hours, gives you the ability to complete the cook and sit back and await the serving time.
XL bge, Mini max & 36 BS Griddle. -
I always get them with the bone in.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
I'm sure it will be fine. Given the choice I prefer the bone in for just this reason.It is a little how much cutting they did to remove the bone. Usually it is only a little mutilated on one end.If you are going to be firing up the egg anyway- go back and get another about the same size with bone-in if you can find it. Cook them side by side and do a comparison . Freeze the leftovers. Pulled pork keeps and reheats quite well.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
EggHeadinFlorida said:henapple said:why didn't you want the bone in?With 18 hours to go, you'll be fine.
-
For me, those bones are good for 2 things:1) doggie treat2) pea soup.maybe 3 - highly visible done-ness indicatorBx - > NJ ->TX!!!All to get cheaper brisket!
-
Where do you stick the meat thermometer on this Butt?XL bge, Mini max & 36 BS Griddle.
-
There is so many comebacks just ran through my head but I'm just gonna let it go.
Put it in the thickest part of the meat___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
^ LMMFAO !!! So i put it in the meat where there is no cut, more towards the end that didn't have the bone?XL bge, Mini max & 36 BS Griddle.
-
yep. just try to make sure it's in the middle of the roast. Measure by holding the probe against the outside of the butt. place you hand where it would touch the roast, then slide it in that far.Bx - > NJ ->TX!!!All to get cheaper brisket!
-
I thermapen till 190 then start pulling at the bone....tazcrash said:For me, those bones are good for 2 things:
1) doggie treat2) pea soup.maybe 3 - highly visible done-ness indicatorGreen egg, dead animal and alcohol. The "Boro".. TN -
Always get bone in - OMO bone in adds flavor. Publix here St. Augustine, will display 4/5 lbs in the case, but if you ask, they will cut a fresh 6-8 lbs, if you ask them. My Large BGE is dead on at exactly 2 hrs per pound, so like in previous posts, plan on a 3 hour buffer before your guests arrive. 3 hrs keeps it warm and enough cool down time so that you can touch it and pull it, or chop, without burning your fingers. No worries about overnight, that egg will hold its temp. I once went 18 hrs with a 9 lb butt, and did not have to refill with lump - could have gone an hour or two more.Enjoy.If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
-
Butt went on 30 minutes ago. Temp is holding steady at 260deg thanks to the Digiq DX2...XL bge, Mini max & 36 BS Griddle.
-
Just woke up to the digiq beeping. LCD said the butt was done....... 8hrs later. I don't know how this is possible. Upon taking the temperature at different spots, I noticed a 25 deg difference. part of the middle of the butt is at 197, other parts of the middle of the butt is at 172... seeing as how a 2.5lber took a little over 7hrs to cook, im baffled here. I was expecting at least a 12hr cook since I needed the butt to be done at around 4pm todayXL bge, Mini max & 36 BS Griddle.
-
Move your digiQ thermo to the coolest spot you can find.
-
ok I will. when I was fooling with it, the grill temp went up to 320deg :( so now Im waiting for it to cool back down before I put the butt back on.
XL bge, Mini max & 36 BS Griddle. -
Just another reason to turbo cook your butts!
-
All done. Pulled at 198. Now she's resting in a towel like a little babyXL bge, Mini max & 36 BS Griddle.
-
how did the skewer test go before FTC?Bx - > NJ ->TX!!!All to get cheaper brisket!
-
-
EggHeadinFlorida said:skewer test? whats that lolThere is also the "fork test" where you stick a fork in and twist. There should be no resistance.
-
Oh ok.. Yes, since I was getting different readings this morning, I did poke it in a few different spots to make sure I was atleast at 195deg. the thermometer probe did go in and out easy..XL bge, Mini max & 36 BS Griddle.
-
You're good to go then.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum