Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
There are two very delicious food holidays coming up that we wanted to share with you all because cheese and guac deserve to be celebrated! Guacamole Day is on September 16th and Cheeseburger Day is on September 18th. Happy cooking EGGheads! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork Butt Question

danv23danv23 Posts: 399
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 shit about the rules? Mark it zero!

Cumming, GA

Comments

  • Mattman3969Mattman3969 Posts: 2,803
    It really doesn't make much difference. I have read about guys putting them on frozen.

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


    Large BGE. Small BGE Henderson, Ky. Waitin to find a Sasquatch to Egg.
  • jtippersjtippers Posts: 509
    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.
    LBGE April 2011 • SBGE December 2012 •  XLBGE December 2013
    Location: Jasper, Georgia
  • danv23danv23 Posts: 399
    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 shit about the rules? Mark it zero!

    Cumming, GA
  • EggcelsiorEggcelsior Posts: 8,717
    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: 1,533
    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: 4,872
    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 wing. 
    2014 Wing King's Apprentice
  • bicktravbicktrav Posts: 449
    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
Sign In or Register to comment.