Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
National BBQ Month sure was tasty! We hope you got to try just as many new BBQ recipes as we did and some old favorites as well. If not, you can find all our BBQ recipes here and try them out all summer long. One of our favorites was Dr. BBQ’s Spare Rib Surprise and Ted Reader’s Rum Injected Sweet Potatoes. As the weather’s heating up, use your EGG for a cool treat-Ice Cream Sandwiches! Keep an eye out for some Father’s Day recipes from chefs & their dads, coming soon!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

3 lb. Bone-In Boston Butt smoking time?

I am a newbie on the Large BGE (really have only done ribs in terms of low and slow) and I am looking to smoke a 3 lb. bone-in Boston Butt for the wife and I.

I am using a mix of pecan and cherry wood, have the butt rubbed and ready to go.  

The question:  how long should it go for?  I'd rather do it longer at lower temps than something quicker (I have the time today).  Any help would be greatly appreciated!  Thanks all!
Large BGE
Lexington, SC
·

Comments

  • brianwdmnbrianwdmn Posts: 359
    Set up the egg for in-direct (plate setter legs up) and stabilize at 250-275. A drip pan is also a good idea, but set it on small wads of foil to create a gap between the plate setter and the drip pan. If you have a remote probe thermometer set it for 190. Let it go till the thermometer says its done. There are rough formulas you can use to estimate the total cooki
    Marietta, East Cobb, GA
    ·
  • brianwdmn said:
    Set up the egg for in-direct (plate setter legs up) and stabilize at 250-275. A drip pan is also a good idea, but set it on small wads of foil to create a gap between the plate setter and the drip pan. If you have a remote probe thermometer set it for 190. Let it go till the thermometer says its done. There are rough formulas you can use to estimate the total cooki
    Thanks, Brian!  I just got a Maverick so I'll keep an eye on the temp for 190*.  
    Large BGE
    Lexington, SC
    ·
  • LitLit Posts: 3,672
    I would go to 200 internal temp if you are gonna pull it.
    ·
  • brianwdmnbrianwdmn Posts: 359
    There's always carry over, but I don't disagree with 200 either. Another tip popular on this forum is F,T,C, or wrap in Foil, then with a Towel, and put it in an empty Cooler. Especially helpful if it is finished earlier than planned. It also makes pulling easier even after 30 minutes in there.
    Marietta, East Cobb, GA
    ·
  • Crispix49Crispix49 Posts: 190
    Cook to temp, but my best estimate for time is at 300* it's about an hour a pound to get to195-200 IT
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
    ·
  • tnbarbqtnbarbq Posts: 248
    Definitely smoke to temp not time.  But a SWAG would be about 4 hours +/-.  Agree on the 195-200 internal temp for pulling.  Keep the egg closed.  If you're lookin it ain't cookin. 
    Scooter 
    Mid TN. Hangin' in the 'Boro. MIM Judge
    ·
  • CAT SellerCAT Seller Posts: 205
    For me, my egg, cooking at 230-240 dome, it takes me almost exactly 2 hrs per pound.
    If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
    ·
  • Thanks all - I had some issues (my fire went out after a clogged hole and ended up taking me about 9 hours) but I managed to pull it off at 190* and let it sit in a cooler before pulling.  Turned out great.
    Pork.JPG 348.7K
    Pork2.jpeg 133.5K
    Large BGE
    Lexington, SC
    ·
Sign In or Register to comment.