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Pork Butt Question

danv23danv23 Posts: 590
edited October 2013 in Pork
Do ya'll throw your pork butts on the egg right out of the fridge or do you put them out on the counter for an hour, etc.?

The Dude: Yeah, well, you know, that's just, like, your opinion, man.

Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

Cumming, GA

Comments

  • Mattman3969Mattman3969 Posts: 5,835
    It really doesn't make much difference. I have read about guys putting them on frozen.

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


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jtippersjtippers Posts: 512
    Usually take it out and put the rub on the night before. Let it sit in the fridge overnight, then straight on the Egg cold the next day.
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

  • danv23danv23 Posts: 590
    Well, I got to thinking that I will let a brisket/steaks warm up on the counter.  So, why wouldn't pork be the same?  I've always thrown butts on cold as well.

    The Dude: Yeah, well, you know, that's just, like, your opinion, man.

    Walter Sobchak: [shouting] Has the whole world gone crazy? Am I the only one around here who gives a **** about the rules? Mark it zero!

    Cumming, GA
  • EggcelsiorEggcelsior Posts: 12,086
    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
  • robnybbqrobnybbq Posts: 1,853
    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
    Yeah

    _______________________________________________________________
    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,


    Garnerville, NY
  • SmokeyPittSmokeyPitt Posts: 7,877
    edited October 2013
    Keep it cold. Meat will only absorb smoke up to 140 degrees so you want that gap as wide as possible if you want the smokiness increased. That goes for brisket too.
    http://youtu.be/mfZN47tmddo?t=1m9s

    1:09 :)




    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • bicktravbicktrav Posts: 470
    Is there literally no difference in smoke-flavor absorption after the smoke ring stops forming (meaning after the temp is past 140)?  That just seems unlikely.  You'd think the fact that the smoke is able to penetrate further into the ring--if only to cosmetic ends--when the temp is below 140, that would equate to a more potent smoke flavor.  If the smoke can't penetrate in to create the ring post 140, I would assume that while, yes, the smoke flavor continues to be imparted, it is not as intense.  Could be wrong, but this just seems intuitive to me.  Also, when we say the smoke ring stops forming past 140, we are talking about internal temp, correct?
    Southern California
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