Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

1st Boston Butt

Well as a fairly new member to the community, it is time for me to attempt my first Boston Butt on the LBGE I received from SWMBO for Fathers Day. Gotta love a woman that gives a man a great reason to grill and smoke meat while drinking delicious beverages. The Butt is 8.9 lbs and I will be using my Maverick Smoking thermometer to monitor. 

Smothered in Yellow Mustard and Coated in Dizzy Pig's SWAMP VENOM 

image

Wrapped up tight in plastic wrap and back in the fridge awaiting Sunday Morning.


image

Curious to know, if the expert smokers out there place the FAT CAP up or down, and what temp do you suggest I smoke at, everyone seems to have a different opinion although not by many degrees. Would love to hear all thoughts and will follow-up in the morning with Cradle to Grave pics.

Cheers
LBGE 2013 Located in Savannah, Georgia

Comments

  • flemsterflemster Posts: 247
    Welcome to the world of EGG. @chubbs would turbo this, cook indirect dome temp @300 1-2 hours to get the smoke in then wrap in foil and take it to 200-205 internal. This is probably 6-7 hours(guessing). He will hopefully chime in and add useful specifics I have forgotten.
    I love to take this low and slow. 250-275 indirect dome temp for @15 hours to 200-205 internal temp no foil in cook, only to rest in the cooler at the end.
    -------------------------------------------------------------------------

    Keywords: Gator, Nashvegas, LBGE, Looftlighter, Thermapen in Racing Green (faster than the red one!), PSWOO2, Spider with CI, IQ120
  • mokadirmokadir Posts: 112
    I've done both ways and prefer fat down, 225-250 dome, no foil, then FTC
    Delaware Valley, PA Large BGE, CGS adjustable rig, iQue110, High-Que grate
  • AquacopAquacop Posts: 459
    Why did you prefer fat side down Mokadir? Thanks for the advice flemster.
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 459
    Aquacop said:
    Well as a fairly new member to the community, it is time for me to attempt my first Boston Butt on the LBGE I received from SWMBO for Fathers Day. Gotta love a woman that gives a man a great reason to grill and smoke meat while drinking delicious beverages. The Butt is 8.9 lbs and I will be using my Maverick Smoking thermometer to monitor. 

    Smothered in Yellow Mustard and Coated in Dizzy Pig's SWAMP VENOM 

    image

    Wrapped up tight in plastic wrap and back in the fridge awaiting Sunday Morning.


    image

    Curious to know, if the expert smokers out there place the FAT CAP up or down, and what temp do you suggest I smoke at, everyone seems to have a different opinion although not by many degrees. Would love to hear all thoughts and will follow-up in the morning with Cradle to Grave pics.

    Cheers
    Here is another question, when I take it out in the morning, should I allow it to come to room temperature? How long does that usually take, all the assistance is greatly appreciated.
    LBGE 2013 Located in Savannah, Georgia
  • Mattman3969Mattman3969 Posts: 2,888
    I don't think it really matters about room temp I have heard of guys putting them on when they are only thawed enough to hold the rub. Mine are generally in the 40* range when they hit the grid.

    -----------------------------------------


    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • Carolina QCarolina Q Posts: 6,959
    Will NEVER understand people's fascination with mustard. Though it's great on a hot dog.

    I remove the butt from the fridge, remove the wrapping, rub generously and throw it in the grid. Never pre rub, DO NOT bring it to room temp. Five minutes, fridge to grid.

    Fat cap down, mostly because whatever is on the grid will stick to the grid. I would rather have the fat stick than the meat.


    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • DMurfDMurf Posts: 479
    Are you planning to eat pulled pork that evening? If you are then you will need to use the TURBO method as mentioned above. If you are going to go lo-n-slo all the way through then you will want to get that beast in the egg Saturday night.

    When I do my lo-n-slo cooks on pork butt I have had some go 20 hours, but 15 to 18 is more common. My setup is indirect at 250 for the entire cook. Remember that there WILL be a stall, a point where the temp does not change or may drop, for several hours this is needed. The stall is also the part that a TURBO cook powers through due to the higher temp and foiling. 

    The lo-n-slo creates incredible bark on the butt and the TURBO gives a softer bark, they both taste great. 

    Welcome to the forum and your new addiction, you already got it down that in there are no pics it did not happen. Enjoy!
    David
    BBQ since 2010 - Oh my, what I was missing.
  • SmokeyPittSmokeyPitt Posts: 4,905
    edited July 2013
    I would also recommend fat cap down.  Otherwise, the fat will melt and wash off some of your rub.  

    As far as temp- it somewhat depends on what time you want to get up and what time you want to eat ;)   Like @DMurf mentioned you can't do too low n slow unless you pull an overnighter. 

    I have had pretty good luck with a "ramp up" method to finish the same day.  Start out 250 dome or so, after a few hours bump it up to 275ish.  Once it hits the stall you can bump it up more and if you need to finish even faster then you can foil it.  The butts will cook faster when foiled because they can't "sweat". 




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • AquacopAquacop Posts: 459
    I do not have a covered deck, how do all you eggheads prevent your thermometer sending unit from getting wet in the event of rain while sleeping!
    LBGE 2013 Located in Savannah, Georgia
  • SmokeyPittSmokeyPitt Posts: 4,905
    I have resorted to an inverted tupperware container before ;)



    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • AquacopAquacop Posts: 459
    edited July 2013
    Thanks Smokeypitt
    LBGE 2013 Located in Savannah, Georgia
  • KoskoKosko Posts: 536
    Aquacop said:
    I do not have a covered deck, how do all you eggheads prevent your thermometer sending unit from getting wet in the event of rain while sleeping!

    I put mine inside a zip lock bag.
    Peachtree City, Ga Large BGE
  • AquacopAquacop Posts: 459
    Kosko, thanks I never thought about a zip lock bag, excellent idea! This forum is so helpful.
    LBGE 2013 Located in Savannah, Georgia
  • AquacopAquacop Posts: 459
    So the bottom line is that everyone puts the fat cap down, in my old electric smoker I was told just the opposite, thanks for all the input.
    LBGE 2013 Located in Savannah, Georgia
Sign In or Register to comment.