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Get ready to turn up the heat as we dive into August. While there are only a few weeks left to perfect those tailgate recipes, summer isn’t over yet! Two things we’ll be making this month are Chile Rubbed Grilled Pork Chops and Bell Pepper Kabobs. Then, relax after a cookout with a cool dessert cooked on your EGG - Ice Cream Sandwiches! You can mix and match your favorite cookie flavors with ice cream flavors. Simple, yet delicious!

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first time no-foil turbo butt, shredded with Manrakes!

CanuggheadCanugghead Posts: 4,687
edited November 2013 in EggHead Forum
Sorry @MaskedMarvel and @Mattman3969, since I was mixing butt with picnic, mostly for bagging, it wasn't convenient and I was too chicken to put rooster sauce on my butts!  

Ended up using the tried and true Elder Ward rub from a big batch I prepared recently.  350F dome temp all the way in the XL, no foiling, no water pan, took about 7 hours to hit 200 internal temp.  Bark came out nicer than previous turbo attempt with foiling at 160F.  Overall meat texture is quite good but not as moist as low and slow at 250F. I think 300F would be an ideal compromise.

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canuckland

Comments

  • MickeyMickey Posts: 16,473
    Do you mail?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • CanuggheadCanugghead Posts: 4,687
    Thanks for the turbo inspiration Mickey, makes life so much easier.  How long do you think 300F will take?  My low and slow at 250 usually takes 18 to 20 hours  :D
    canuckland
  • MickeyMickey Posts: 16,473
    Can't say. I like the smaller 7lbs at 350 for app 5 hours. I don't foil any longer. What size was yours?
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • CanuggheadCanugghead Posts: 4,687
    The two butts on the left are about 5 lbs each; the picnic on the right about 9.5 lbs, they reached 200 and 195 respectively at the same time.
    canuckland
  • calikingcaliking Posts: 7,064
    Looks great! You can keep one of those packets and send the rest to me :) Did you cook raised indirect with the platesetter or just the drip pan?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • CanuggheadCanugghead Posts: 4,687
    Drip pan resting on XL p/s legs up, elevated by copper elbows/tees.
    canuckland
  • Looks great!
    Large BGE -- Greensboro!


  • That looks great!! I've started doing about a 4-5 pound butt every other week that I can throw on the grill at 3pm and pull off by 730 when the kids are done with their activities.  Works out pretty well. Haven't tried one any bigger then that but the bark is so consistent and it's such a easy weeknight cook it's been a constant for the last couple months.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • Where did you get the pulling claws from?  I've never seen any before
  • Mattman3969Mattman3969 Posts: 4,860
    @Canugghead - awesome looking bark!! There is always next time to experiment with the Rooster Sauce.

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    Large BGE. Small BGE Henderson, Ky.
  • Mattman3969Mattman3969 Posts: 4,860
    BTW - I have started butts at 275* until they hit 150-160 and then increased temp to 350 still with no foil. There was a small moisture difference but not a lot.

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    Large BGE. Small BGE Henderson, Ky.
  • CanuggheadCanugghead Posts: 4,687
    edited November 2013
    Where did you get the pulling claws from?  I've never seen any before
    www.meatrake.com
    canuckland
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