Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Boston Butt question
Options
Don't Egg me on
Posts: 57
I have a 16lb butt boneless that I'm gonna do indirect at 250-275 dome temp. How many hours do you think it'll take me to cook this? Plus at what internal temp should I be looking to pull it?
Thanks for all and any advice
Comments
-
Generally, you are looking at between 1.5 and 2 hours per pound at that temp. I pull mine at 200 internal.
You could cook it at 300 dome and get the same results in less time.XL,L,SWinston-Salem, NC -
im thinking between16 to 18 hours and I pull mine at 190 inturnal temp and then ftc for at least a hour2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIANLong Island N.Y.
-
You can never go wrong with the calculation of 1.5 to 2 hours per pound, however a better method would be to use a remote probe thermometer that monitors the temperature throughout your cook. You can set an alarm for the desired temperature.Marietta, East Cobb, GA
-
Are you sure you don't have two 8lb butts wrapped together? If it is 16lb I would cut it in half and have two 8lber's. it will cook in half the time and be just as good.
___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
-
My large egg is dead on at 2 hrs per pound for boston butt which would mean 32 hrs at 230/250. I agree cut in half and pack it full of lump, you will need it.If it ain't a CAT, it's a dog!!! 2 LBGE's & BGE Backyard Chef Edition Cart
-
Here is some good reading from Thirdeye
-
Good idea Shtgunal3! If its not two 8lbers then ill make it one!
-
Not a minute before 190 internal and FTC for at least an hour. I've seen a lot of variability in time between 1 to 2 hours per pound, and even longer once--I cook at 225-250F. Paid the price for getting antsy once and pulling at too low an internal temp: pork roast(-ish) rather than pulled pork. If you have an air gap between two 8-pound butts they will cook in about the same time as one 8-pound butt. Some folks use bamboo skewers to keep space between multiple butts when cooking for a crowd.
-
Here's my next dilemma, as y'all said before it is two pieces of meat wrapped together. I weighed both and one was 9lbs and the other is 7lbs both boneless. Should I start them both at the same time and pull the smaller one around 14hrs/190 internal temp or should I start the big one first then add the small one? I only have one internal probe as well... Thanks everyone for ur input
-
Add them at the same time. All pieces of meat are different, and there's no telling which will come off first. I'd puton at the same time, and pull, then FTC, when needed.Athens, GA
XL BGE, Large BGE and RecTec590 -
Mayberry said:Add them at the same time. All pieces of meat are different, and there's no telling which will come off first. I'd puton at the same time, and pull, then FTC, when needed.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
-
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