Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

10 pound butt for Mother's Day

Picking up a 10 pound bone in butt tomorrow. Plans are to rub it down with mustard and rub tomorrow evening and then let it rest in the fridge overnight. Saturday, at about 7 pm it will be put on the grill for the night. Going to have the Egg at 300 degrees, plan is for about a 20 hours low and slow. Want to have it ready for about 3-4 pm. Does 2 hours per pound sound right? Wondering if I could get away with a little higher temp. I am nervous about doing a turbo (haven't done one yet) don't want to screw it up with company coming over. Pics will follow after the event.

Happy Mothers Day to all you Mom's out there. Enjoy the family time together.

·

Comments

  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    It probably won't take that long at 300, drop the temp to 275 you can FTC if its done too early or bump it up in the afternoon if it's stalled
    LBGE
    Go Dawgs! - Marietta, GA
    ·
  • smokesniffersmokesniffer Posts: 1,661
    Sweet, I have done 8 pounders before, just didn't want to not have it ready for the company. Got four Mom's  and their families coming over. We have been having gorgeous weather. Sundays forecast,,,, rain. Dang. Oh well we will still enjoy the company.  
    ·
  • MrCookingNurseMrCookingNurse Posts: 3,875
    I'm cooking butt for Mother's Day too.

    I'm put mine on at 6 am Sunday, and start around 250. When I get home from church, ill adjust for a 4 pm stop time.

    Let some others chime in. But if you have to start the night before, your gonna wanna drop that temp.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • SmokeyPittSmokeyPitt Posts: 5,370
    I have always heard 1.5 to 2 hours per lb at 250 dome as a guideline.  I would start at 250 at night and then kick up the temp if need be the next day. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
    ·
  • smokesniffersmokesniffer Posts: 1,661

    Thanks everyone, haven't done this big a butt ever so looking for info.

    @ MCN you doing anything else for sides?

    ·
  • MrCookingNurseMrCookingNurse Posts: 3,875
    Yea bud, typically BBQ. Beans and tater salad.

    I'm actually gonna inject this butt to give it a try.


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • smokesniffersmokesniffer Posts: 1,661
    Good Luck. Ive been tossing the bean thing around as well
    ·
  • MrCookingNurseMrCookingNurse Posts: 3,875
    Gotta have beans :) one my favorite is just beans and leftover pork and some bread


    _______________________________________________

    LBGE & SBGE (big momma and pat)
    ·
  • Egghead_DaronEgghead_Daron Posts: 696
    I have had pretty good luck with keeping grate temp around 215-220 and usually end up a little over 2 hours per pound. But it is always a crap shoot. Cook to 200 degrees and it will be fine. I agree with @smokingdawg82 that you are going to want to go with a lower temp if you are going to overnight. And when in doubt, start it a little early and FTC for as much as several hours if you need to. It's much easier to keep it warm than hurry it along at the end.
    LBGE 2013 SBGE 2014
    Columbus IN
    ·
  • lousubcaplousubcap Posts: 5,678
    All good info above-250 on the dome is around 220 at the grate.  Make sure your dome thermo is calibrated and make sure the BGE is stable before turning in.  Don't know the BGE size but if you have cooked 8# butts before with good success and plenty of remaining lump then just extrapolate those cooks for the 2#'s of additional pork.
    Louisville
    ·
  • Bham_eggerBham_egger Posts: 196
    I agree 300 is a little high. I like 225 at the grid. I'm in the home stretch of an 8 #er I started at 3 am. Been about 225 the whole time. I have done several in other cookers, but this is my first on the egg. Seems to like its gonna be close to 15 hrs for my 8#er at 225 ish.
    ·
  • smokesniffersmokesniffer Posts: 1,661
    Always love the input, helps to solidify the mentality of the cook. Love the advice from the pros Hopefully.it should be another fine meal off of the Egg.
    ·
Sign In or Register to comment.